Acid Curing and Marinade Preservation Techniques

Gathers the techniques that change and keep food by soaking it in acid or in an acidic seasoning mixture. Souring exposes food to acid such as vinegar, lemon juice or lime juice, which changes its texture and chemistry, adobo immerses food in a stock or sauce of paprika, oregano, salt, garlic and vinegar to flavor and preserve it, and kinilaw cures raw fish, meat or vegetables in vinegar and citrus juice instead of cooking them with heat. A technique belongs here when its own cited article describes treating food with acid or an acidic marinade. It excludes brining and salt curing, which have their own group.