Region
Fermented pickles of United States
7 named preparations that a source places here.
| Pickle | Substrate | Method | Salt | Time |
|---|---|---|---|---|
| Brined cucumber pickles | Cucumber | brined | 15 to 20 % salt in water | 10 to 30 days |
| Chow-chow | not stated | unknown | - | - |
| Fermented cucumbers | Cucumber | unknown | - | - |
| Fermented dill pickles (USDA home method) | Cucumber | brined | - | about 3 to 4 weeks |
| Fermented olives | Olive | unknown | - | - |
| Sauerkraut | Cabbage | dry-salted | 2.0 to 2.5 % w/w | - |
| Sauerkraut (USDA home method) | Cabbage | dry-salted | 3 tablespoons of canning or pickling salt per 5 pounds of cabbage | about 3 to 4 weeks |