Fermentation

of pickling of
fruits and
vegetables

What is Fermentation?
-

Fermentation

is

metabolic

process that converts sugar to acids, gases

and/or alcohol.

It occurs in yeast and

bacteria, but also in oxygen starved muscle

cells,

as

in

fermentation.

the

case

of

lactic

acid

What is Fermentation?
broadly

Fermentation
to

refer

to

is
the

also

used

bulk

more

growth

of

microorganisms on a growth medium. French

microbiologist

Louis

Pasteur

is

often

remembered for his insights into fermentation

and its microbial causes. The science of

fermentation is known as Zymology.

What is Pickling?
- Pickling is the process of preserving
food by anaerobic fermentation in brine or

vinegar. 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.

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.

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.

History of pickling
In America, pickles have been popular. The
first travelers to America kept pickles in large
supply because they were nutritious and did

not 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.

Raw Materials used in

Pickling
-

There

are

six

basic

types

ingredients used in pickle making.

Cucumber (or any fruits available)

Acids
Flavorings
Colorants
Preservatives
Stabilizers

of

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

youre ready to pickle it; this guarantees the fruit
will maintain its crisp texture.

Steps in Pickling method

3. Always taste the fruit youre pickling to ensure
that youre working with sufficient levels of sugar
and acidity.

4. Create a pickling liquid thats ratio of three

parts water to one part vinegar.

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 wellsanitized, either in boiling water or in a
dishwasher, which has a high-temperature
sanitation cycle.

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.

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.

Thank
You!