Method
Dry-salted
Salt is applied to the vegetable directly. It draws the juice out by osmosis and the vegetable ferments in the brine it made itself.
The general method
- Salt
- 3 kg per 100 kg of vegetables
- Fermentation time
- one to four weeks
- Time for the brine to form
- about 24 hours
- Layer depth
- about 2.5cm
For every 100 kg of vegetables 3 kg of salt is needed.
Fermentation takes between one and four weeks depending on the ambient temperature.
A cloth is placed above the vegetables and a weight added to compress the vegetables and assist the formation of a brine which takes about 24 hours.
The vegetables are placed in a layer of about 2.5cm depth in the fermenting container (a barrel or keg).
8 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 |
|---|---|---|---|
| Dry-salted cucumber pickle | Cucumber | Nepal, Africa, Asia, Latin America | 1 kg per 20 kg small or 15 kg large cucumbers |
| Dry-salted lime pickle | Lime | India, Pakistan, North Africa | 1 kg per 4 kg of limes |
| Dry-salted vegetables (general method) | not stated | not stated | 3 kg per 100 kg of vegetables |
| Hum choy | Leafy vegetables | China | - |
| Pak-gard-dong | Mustard leaf, Leafy vegetables | Thailand | - |
| Sauerkraut | Cabbage | Germany, Europe, Americas, United States, Canada, Australia, International | 2.0 to 2.5 % w/w |
| Sauerkraut (USDA home method) | Cabbage | United States | 3 tablespoons of canning or pickling salt per 5 pounds of cabbage |
| Tempoyak | Durian | Malaysia, South East Asia, Indonesia | - |