Welcome to Science Facts Sundays.
These are some notes I took when reading Fermented and Acidified Vegetables (Chapter 50). I found it simply fascinating and it answers questions so many people have about why their pickles don’t turn out. There is a lot of information here, and I will spread this over several weeks. The last time I spoke on pickles was a month ago, from a different source. You can read that post here.
You may find this geeky - so be forewarned! If fermentation doesn’t appeal to you, check back in a few weeks and I’ll have moved on to something else that you may be interested in.
Here are some morsels for you to chew on (written in my own words):
Softening of brined vegetables is caused by pectionolytic enzymes.
Many commercial pickles, after curing with salt, have the salt removed and then are soured with vinegar and sweetened with sugar when applicable.
Osmotolerant yeasts are the principle spoilage organisms. Molds and film yeasts may grow on the surface of the liquid if the jar does not have a tight enough seal.
3.6% acetic acid (vinegar) is another option for preserving of pickles.
Spoilage can happen in pickles when the pH is not below 3.8.
Gas production may reach 15 pounds of pressure within the container.
Don’t skimp on salt - you are asking for soft pickles.
Many commercial pickles contain sodium benzoate - a perservative that is toxic when combined with Vitamin C.
When properly fermented, pickles will remain good quality for several months. You just want to be sure you get the pH lowered properly.
The addition of vinegar is helpful to keep pickles spoilage-free.
Listeria, a foodborne pathogen, can grow in raw cabbage and cabbage juice. However, once the pH drops to below 4.6 and it is kept at 86 degrees, it dies. At 41 degrees (slightly above fridge temps) the death rate was slower. [More good evidence showing you want a counter ferment!]
It is important for stability of the ferment that all sugars are consumed by the LABs by the end of the ferment. You can judge this by checking the glucose in the brine with glucose strips like these.
If the dissolved CO2 concentration in the brine is allowed to exceed 50% saturation, bloater damage may result.
That’s it for today! I hope you learned something. If you did, feel free to leave me a note in the comments 
If you didn’t, then you are definitely a geek! 
- Notes on Fermenting Pickles
- Stages of Fermentation, and Moisture
- Fermentation and Oxidation, Temperature, Nutritional Requirements, and pH
- More Notes on Fermenting Pickles
- And More Notes on Fermenting Pickles
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| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
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