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):
Acetic acid (vinegar) is typically added to store-bought, pasteurized non-fermented pickles. It can also be added to fermented “saltstock” cucumbers. Unfortunately you may also get other preservatives such as sodium benzoate, potassium sorbate, and sulfur dioxide as well. [Good reason to make your own!]
True fermentation of veggies is due primarily to the lactic acid bacteria.
Salt serves two main roles in fermentation: It influences microbial activity, and it helps prevent softening.
Salt alone may be added to cabbage, however other vegetables require salt to be made into a brine by mixing with water.
The concentration of salt brine varies from vegetable to vegetable. What is the deciding factor for the brine concentration? The tendency of the vegetable to soften during fermentation.
Salt can be used to prevent pickles from softening - if soft pickles are common for you, increase the salt brine concentration.
What causes softening? Pectionolytic enzymes. These are inhibited by salt.
Although commercial pickles contain a minimum of 0.6% lactic acid, home-made pickles can achieve a concentration of 2.5% and greater.
Commercial pickles are generally de-salted after fermentation (if they bother to ferment them). I am sure many of the LABs are gone at that point as well.
British researchers prefer to achieve a 3.6% acetic acid concentration in their pickles, although most US pickles are a more mild 0.5 - 1.1%. Not to mention these are pasteurized…
Pickling cucumbers have been found to have increased microflora when stored in warmer temperatures (of 70°) and humidity (>70%).
In cukes, bacteria is often found near the skin, and even inside the fruit; cabbage, in contrast, contains the most bacteria on the outer leaves and less near the center.
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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proud contributor |
| 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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