Why do pickles not spoil but sambhar gets spoiled?

* High acidity: Pickles are typically made with a high concentration of vinegar, which has a low pH level. This acidic environment inhibits the growth of bacteria and other microorganisms that cause spoilage.

* Salt: Salt is another common ingredient in pickles, and it also helps to preserve them by drawing water out of the food and creating an inhospitable environment for bacteria.

* Sugar: Sugar can help to preserve pickles by binding to water molecules and preventing them from being used by bacteria.

* Anaerobic conditions: Pickles are often sealed in jars or other airtight containers, which creates an anaerobic environment that further inhibits the growth of bacteria.

Sambar

* Low acidity: Sambar is typically made with a relatively low concentration of vinegar or other acidic ingredients, which makes it more susceptible to spoilage.

* High moisture content: Sambar is also a relatively moist dish, which provides a good environment for bacteria to grow.

* Presence of nutrients: Sambar contains a variety of nutrients, such as proteins, carbohydrates, and vitamins, which can be used by bacteria for growth.

* Aerobic conditions: Sambar is typically stored in open containers, which allows it to come into contact with oxygen. This creates an aerobic environment that is ideal for the growth of bacteria.

In summary, the combination of high acidity, salt, sugar, and anaerobic conditions in pickles helps to prevent spoilage, while the low acidity, high moisture content, presence of nutrients, and aerobic conditions in sambar make it more susceptible to spoilage.