I make some different salads which are basically marinated fresh veggies, like a salad with sliced cukes and dill. Often for these vinegar is called for. I prefer fresh lemon or lime juice, so I have tried substituting it. I have noticed that if I use vinegar, it lasts forever in the fridge; whereas if I substitue fresh lemon juice, at a certain point (usually sooner than I expect) the salad seems to go bad. It develops a very off flavor, almost like alcohol and may also get bubbly. So clearly it's fermenting but I don't understand why this is happening with the fresh lemon juice and not with the vinegar. Aren't they both acids that have a preservative effect? Is there anything I can do that would prevent the salads from going bad so quickly but still allow me to use fresh lemon or lime juice?
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