Method
Brined
The vegetable is covered with a salt solution made separately. Used where the vegetable holds too little water to make its own brine.
The general method
- Covering brine
- 15 to 20% salt in water
- Brine must not fall below
- 12% salt in water
- Salometer range for a classical succession
- 12.5 to 20°SAL
- Above which the succession changes
- up to about 40°SAL
- Above which lactic fermentation stops
- about 60°SAL
A brine solution is prepared by dissolving salt in water (a 15 to 20% salt solution).
It is crucial that the salt concentration does not fall below 12%, otherwise conditions do not allow for fermentation.
Most vegetables can be fermented at 12.5° to 20° salometer salt.
At higher salt levels of up to about 40° salometer, the sequence is skewed towards the development of a homofermentation, dominated by Lactobacillus plantarum.
At the highest concentrations of salt (about 60° salometer) the lactic fermentation ceases to function and if any acid is detected during brine storage it is acetic acid, presumably produced by acid-forming yeasts which are still active at this concentration of salt (Vaughn, 1985).
11 pickles use it
Assigned by the source that describes the process, never inferred from the substrate. A tradition with no method stated is under not stated.
| Pickle | Substrate | Region | Salt |
|---|---|---|---|
| Black olives | Olive | Mediterranean | 2 to 5 % salt in water |
| Brined cucumber pickles | Cucumber | United States, Europe | 15 to 20 % salt in water |
| Brined vegetables (general method) | not stated | not stated | 15 to 20 % salt in water |
| Fermented dill pickles (USDA home method) | Cucumber | United States | - |
| Green mango pickle | Mango | India, Pakistan, Bangladesh, Philippines | 20 % salt in water |
| Green olives (Spanish-style) | Olive | Spain, Mediterranean | 1 to 10 % salt in water |
| Jackfruit pickle | Jackfruit | India, Sri Lanka | 8 % salt in water |
| Kanji | Carrot | India, Pakistan | - |
| Kimchi | Chinese cabbage, Cabbage, Spring onion, Pepper, Ginger, Radish, Mixed vegetables, Garlic | Korea, East Asia | 2.0 to 4.0 % w/w |
| Lime pickle (brined) | Lime | India, Pakistan, North Africa | - |
| Pak-sian-dong | Pak sian leaf, Leaves of Gynandropis pentaphylla, Leaves of Pak-sian | Thailand | - |