Substrate
Cucumber
Cucumis sativus
9 named fermented preparations, across 14 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Asinan | South East Asia, Indonesia | unknown | - | - |
| Brined cucumber pickles | United States, Europe | brined | 15 to 20 % salt in water | - |
| Dry-salted cucumber pickle | Nepal, Africa, Asia, Latin America | dry-salted | 1 kg per 20 kg small or 15 kg large cucumbers | - |
| Fermented cucumbers | Europe, United States, Canada | unknown | - | - |
| Fermented dill pickles (USDA home method) | United States | brined | - | - |
| Jiang-gua | Taiwan | unknown | - | - |
| Khalpi | India, Nepal | unknown | - | - |
| Oiji | East Asia, Korea | unknown | - | - |
| Pao cai | China | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Cucumber, with peel, raw | 2 | 15 | SR Legacy |
| Cucumber, peeled, raw | 2 | 10 | SR Legacy |
| Cucumber, with peel, raw | 1.52 | - | Foundation |
| Tomato and cucumber salad made with tomato, cucumber, oil, and vinegar | 212 | 122 | Survey (FNDDS) |
| Cucumber, raw | 2 | 16 | Survey (FNDDS) |
| Cucumber and vegetable namasu | 120 | 56 | Survey (FNDDS) |
| Cucumber salad made with cucumber and vinegar | 236 | 34 | Survey (FNDDS) |
| Cucumber, cooked | 145 | 45 | Survey (FNDDS) |