Brined vegetables (general method)
Brined vegetables (general method). Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- 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).
How it is made, step by step - 4 steps, each one quoted from FAO Bulletin 134 5.6.3.
0Fields 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.