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Pickling is a food preservation process with soaked in acidic solution or a concentrated salt solution. Such foods are called oranges. Digging, also known as saline salt, is a process of food preservation by food curing through anaerobic organisms in salts to produce lactic acid, or extraction and stored in acidic acids, usually vinegar. The resulting food is known as oranges. This procedure provides salty or sour taste. In South Asia, edible oils are usually used as an orange medium with vinegar. Another differential feature is the pH level of less than 4.6, which is sufficient to kill most bacteria. Pickling can keep the food easily damaged for several months. Herbs and anti-microorganisms spices, such as mustard seed, garlic, cinnamon or clove skin, are often added. If the food contains sufficient moisture, pickling can be produced simply by adding dry salt. For example, Korean sauerkraut and kimchi are produced by adding salt to vegetables to pull out excess water.