Vocab

3. a succulent plant with rosettes of narrow spiny leaves and tall flower spikes, native to the southern US and tropical America.
5. a hardy cereal that has coarse bristles extending from the ears. It is widely cultivated, chiefly for use in brewing and stockfeed.
6. a Korean dish of spicy pickled cabbage.
10. the process by which plants, animals, diseases, people, and ideas have been introduced from Europe, Asia, and Africa to the Americas and vice versa.
11. a shrubby Asian tree that bears large fruits similar to lemons, but with flesh that is less acid and peels that are thicker and more fragrant.
12. a Hawaiian dish made from the fermented root of the taro which has been baked and pounded to a paste.
13. an aromatic annual herb of the parsley family, with fine blue-green leaves and yellow flowers. The leaves and seeds of dill are used for flavoring and for medicinal purposes.
14. the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.
16. the acid that gives vinegar its characteristic taste. The pure acid is a colorless viscous liquid or glassy solid.
17. a sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling.

1. the action of preserving something.
2. the dispersion or spread of a people from their original homeland.
4. "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt
5. water strongly impregnated with salt.
7. chopped cabbage that has been pickled in brine.
8. a disease caused by a deficiency of vitamin C, characterized by swollen bleeding gums and the opening of previously healed wounds, which particularly affected poorly nourished sailors until the end of the 18th century.
9. the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
10. a substance such as salt or ketchup that is used to add flavor to food.
11. preserve (meat, fish, tobacco, or an animal skin) by various methods such as salting, drying, or smoking.
15. a microorganism, especially a bacterium causing disease or fermentation.