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Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup or molasses.

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  • 당절이 (ko)
  • 糖蔵 (ja)
  • Sugaring (en)
  • 糖漬 (zh)
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  • 당절이(糖--) 또는 설탕절이는 음식을 설탕이나 꿀 등 당류에 절이는 일, 또는 그것에 절인 음식이다. 음식을 당류에 절여 저장하는 식품 보존 방식은 당장(糖藏), 당장법(糖藏法)으로 부른다. (ko)
  • 糖蔵(とうぞう)とは食品に砂糖を加えることにより、保存性を高めるための処理を指す。 (ja)
  • 糖漬（英語：Sugaring），是一種食物保存法，常用於蔬果加工。作用原理是將食物加入大量的糖分，使食物呈現脫水狀態，進而抑制微生物的生長，以達到食物長期保存的目的。 (zh)
  • Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup or molasses. (en)
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  • Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup or molasses. Sugaring creates a hostile environment to microbial life, and is commonly used to preserve fruits as well as vegetables such as ginger. There are also applications of sugaring for non-food preservations. For instance, honey was used as part of the mummification process in some ancient Egyptian rites. A risk in sugaring is that sugar itself attracts moisture. Once a sufficient moisture level is reached, native yeast in the environment comes out of dormancy and begins to ferment the sugars into alcohol and carbon dioxide. This leads to the process of fermentation. Although fermentation can also be used as a food preservation method, it must be controlled, or the results could be unpleasant. (en)
  • 당절이(糖--) 또는 설탕절이는 음식을 설탕이나 꿀 등 당류에 절이는 일, 또는 그것에 절인 음식이다. 음식을 당류에 절여 저장하는 식품 보존 방식은 당장(糖藏), 당장법(糖藏法)으로 부른다. (ko)
  • 糖蔵(とうぞう)とは食品に砂糖を加えることにより、保存性を高めるための処理を指す。 (ja)
  • 糖漬（英語：Sugaring），是一種食物保存法，常用於蔬果加工。作用原理是將食物加入大量的糖分，使食物呈現脫水狀態，進而抑制微生物的生長，以達到食物長期保存的目的。 (zh)
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