From: riburr@shentel.net   
      
   mimus wrote:   
   >   
   > I notice that commercially-packed mushrooms usually use citric acid for   
   > the acidification needed to discourage microbial growth, since its taste   
   > is less intrusive than acetic (although I'd've thought that either acid   
   > would just be lunch for most bacteria, just as for us, the free proton   
   > concentration involved is apparently discouraging to them).   
   >   
   > What's the pickling amount or ratio needed for that?   
   >   
      
   I'm not going to make recommendations on how to pickle.  I'm kinda new   
   at the process.  Usual recommendations by state cooperative agricultural   
   services recommend pH be lower than 4.6, to impede the growth of   
   Clostridium botulinum.   
      
   You could get creative and use different acids, and mixtures of acids   
   that will affect the final taste.  Lactic acid, malic acid, tartaric   
   acid, citric and acetic acids might be mixed into various blends and   
   used in the acidification process.  Each acid, when in solution matched   
   for pH, is perceived differently on the palette.   
      
   Personally, I associate acetic acid with pickled vegetables I'm used to,   
   and enjoy it.  Though, I also enjoy kimchi, which becomes pickled as a   
   result of lactic acid produced through fermentation, and salt.   
      
   I suppose mushrooms can be pickled by fermentation, but it is not   
   something I've tried, yet.  Some find the aromas produced by   
   fermentation to be offensive, e.g. kimchi and sauerkraut.   
      
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