Brined cucumber pickles
Fermented cucumber - United States, Europe. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Covering brine
- 15 to 20% salt in water
- Optimum temperature for L. cucumeris
- 29 to 32°C
- Active fermentation
- 10 to 30 days
- Acidity reached
- about 2%
- Microbial succession
- Leuconostoc mesenteroides first, then lactobacilli
The washed cucumbers are placed in large tanks and salt brine (15 to 20%) is added.
The optimum temperature for L. Cucumeris is 29 to 32°C.
The active stage of fermentation continues for between 10 to 30 days, depending upon the temperature of the fermentation.
During the fermentative period, the acidity increases to about 2% and the strong acid producing types of bacteria reach their maximum growth.
As with the sauerkraut process, the gram positive coccus - Leuconostoc mesenteroides predominates in the first stages of pickle fermentation.
How it is made, step by step - 4 steps, each one quoted from FAO Bulletin 134 5.6.3.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
Same substrate
- Asinan
- Dry-salted cucumber pickle
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Jiang-gua
- Khalpi
- Oiji
- Pao cai
Same region
- Chow-chow
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Fermented olives
- Sauerkraut
- Sauerkraut (USDA home method)
Fields on this page come from FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.