Sauerkrautsaft

Brine the chop in it: lactic acid seasons and tenderises in the same six hours.

Boil the potatoes in it. Starch takes the salt and the sourness right through.

The herb was probably in the crock already. It just makes the link explicit.

A ready-made pickling liquid with live culture. Slice, submerge, wait a day.

Polish chaser logic: salt and acid flatten the ethanol burn immediately.

Shake them and you have a vinaigrette that is already salted and cultured.

It does what celery salt and lemon do in a Bloody Mary, in a single pour.

Lactic acid is gentler on iodine than vinegar. A better mignonette, quietly.

Whisked into crème fraîche it gives buttermilk acidity with a cabbage shadow.

Sulfurous salt-acid against cocoa butter. Sounds wrong, reads like passionfruit.