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Fermentationof pickling of

fruits and

vegetables

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- Fermentation is also used more

broadly to refer to the bulk growth of

microorganisms on a growth medium. French

microbiologist Louis Pasteur is often

remembered for his insights into fermentationand its microbial causes. The science of

fermentation is known as Zymology.

What is Fermentation?

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What is Pickling?

- Pickling is the process of preserving

food by anaerobic fermentation in brine orvinegar. The resulting food is called Pickle. This

procedure gives the food a salty or sour taste. In

South Asia, vinaigrette (vegetable oil in vinegar)is used as the pickling medium.

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What is Pickling?

- Another distinguishing characteristic is

a pH is less than 4.6, which is sufficient to kill

most bacteria. Pickling can preserve perishable

foods for months.

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History of pickling

Pickling of plant and animal food is a

relatively old method of food preservation.

It is estimated that the first pickles were

produce over 4000 years ago using

cucumbers to native India. The ancient

Egyptians and Greeks both have written

about the use of pickles for their nutritive

value and healing power.

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History of pickling

In America, pickles have been popular. The

first travelers to America kept pickles in large

supply because they were nutritious and didnot spoil during the long journeys.

The first large-scale commercial production

of pickles did not take place until 1820, when

Nicholas Appert began selling pickles in jars.

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Raw Materials used in

Pickling

- There are six basic types of

ingredients used in pickle making.

Cucumber(or any fruits available) Acids

Flavorings

Colorants

Preservatives

Stabilizers

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Steps in Pickling method

1. Use the freshest fruit you can, sourcing it

directly, if possible. Try to avoid waxy

supermarket fruits.

2. Keep your food cold in the refrigerator until

youreready to pickle it; this guarantees the fruit

will maintain its crisp texture.

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Steps in Pickling method

3.Always taste the fruit yourepickling to ensure

that youreworking with sufficient levels of sugar

and acidity.

4. Create a pickling liquid thats ratio of three

parts water to one part vinegar.

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Steps in Pickling method

5. For dark fruits, like grapes and berries, try

subbing wine in place of water for another

layer of flavor.

6. Make sure the jars that you use are well-

sanitized, either in boiling water or in a

dishwasher, which has a high-temperature

sanitation cycle.

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Steps in Pickling method

7. Try adding in fresh herbs as well. For example,

throw in sprig or two of rosemary to a jar of

blueberries pickled with red wine.

8. Use a generous helping of sugar or honey to

balance out the acidity of the vinegar.

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Steps in Pickling method

9. When sealing your jars, be sure that the

both lid and lip of the jars are dry. This

guarantees proper seal.

10. Take risk with ingredients! Create

interesting flavor profiles, It makes the process

more fun.

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Thank

You!