[Answer] 1. Which food preservation process serves to increase the shelf-life of a food via saturation in some kind of edible liquid (such as brine or vinegar)?

Step 1 : Introduction to the question "1. Which food preservation process serves to increase the shelf-life of a food via saturation in some kind of edible liquid (such as brine or vinegar)?"

...1. Pickling 2. Jamming 3. Canning 4. Sugaring There are two common types of pickling - chemical or fermentation pickling. Chemical pickling is where a food is submersed in an acidic liquid (and sometimes heated or boiled) before being stored in the same liquid. Usually vinegar or brine (salt water) is used as a pickling liquid. Fermentation pickling works by first salting the food to draw out excess moisture then letting the food sit at room temperature to ferment in its own juices and the lactic acid bacteria produced by the salting process. Foods that are generally chemically pickled include cucumbers, gherkins, eggs and corned beef, while foods generally fermentation pickled are those such as sauerkraut (pickled cabbage), kimchi (Korean pickled vegetables) and nukazuke (Japanese pickled vegetables).

Step 2 : Answer to the question "1. Which food preservation process serves to increase the shelf-life of a food via saturation in some kind of edible liquid (such as brine or vinegar)?"

Pickling:

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