Jackfruit pickle
Fermented jackfruit - India, Sri Lanka. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Starting brine
- 8% salt in water
- Brine raised daily
- by 2% each day to 15%
The slices are placed in a container and covered in an 8% common salt solution.
The brine solution is increased by 2% each day until it reaches 15%.
How it is made, step by step - 6 steps, each one quoted from FAO Bulletin 134 6.2.6.
Same region
- Bori
- Chamba chukh
- Chhundo
- Dry-salted lime pickle
- Ekung
- Eup
- Ginger pickle
- Goyang
- Green mango pickle
- Gundruk
- Hirring
- Inziangsang
- Kanji
- Khalpi
- Lime pickle (brined)
- Mesu
- Sinki
- Soibum
- Soidon
- Tuaithur
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.