QUICK PICKLE FERMENTATION CURE

摘要

The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.

主权项

1. An accelerated method of pickling fresh produce comprising the steps of:
a) exposing at least a portion of the internal flesh of the fresh produce; b) adding the fresh produce to a fermentation container consisting essentially of a solution of water; a pickling fermentation culture, calcium chloride of about 0.5% to about 2.0% on w/w basis of the water; and a yeast and mold inhibitor; c) maintaining the solution at a temperature of about 25C to about 35C for a period of time sufficient to pickle the fresh produce.