Dry-salted cucumber pickle
Fermented cucumber - Nepal, Africa, Asia. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- 1 kg per 20 kg small or 15 kg large cucumbers
- Top-up brine if osmosis does not cover
- 40°SAL
- Fermentation time
- one to four weeks
- Brine forms by osmosis within
- 24 hours
1 kg of salt is added to every 20 kg of small cucumbers and 15 kg of large cucumbers.
If the brine formed by osmosis does not cover the cucumbers 40° Salometer brine is added to the desired level.
Fermentation takes between one and four weeks depending on the ambient temperature.
The brine should be formed within 24 hours by osmosis.
How it is made, step by step - 7 steps, each one quoted from FAO Bulletin 134 6.1.2.
Same substrate
- Asinan
- Brined cucumber pickles
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Jiang-gua
- Khalpi
- Oiji
- Pao cai
Same region
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.