| Dill pickle | Bread-and-butter | Sauerkraut | Kimchi | Pao cai (Sichuan) |
|---|---|---|---|---|
| 3.4 | 3.48 | 3.55 | 3.6 | 3.65 |
| 3.7 | 3.75 | 3.82 | 3.9 | 4 |
| 3.05 | 3.1 | 3.15 | 3.2 | 3.25 |
| 3.3 | 3.35 | 3.42 | 3.5 | 3.6 |
| 3.35 | 3.42 | 3.5 | 3.58 | 3.65 |
| 3.72 | 3.78 | 3.82 | 3.88 | 3.95 |
| 3.85 | 3.95 | 4.05 | 4.1 | 4.18 |
| 4.25 | 4.32 | 4.4 | 4.5 | 4.65 |
| 3.45 | 3.55 | 3.6 | 3.65 | 3.72 |
| 3.78 | 3.85 | 3.92 | 4 | 4.1 |
Finished pH across 5 commercial pickle types
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