FERMENTATION

AND
PICKLING
not all pickled products can be fermented
ex. saurkraut

pickled - adding acid (ex.lemon)

fermentation - add microorganism (good bacteria)

high acidity - low pH

low acidity - high pH
7 - neutral

Presentation by Charina
 INTRODUCTION
"History and Definition of
fermentation and pickling"
The difference between pickling and fermenting is the process of
how they achieve a sour flavor. Pickled foods are sour because they
are soaked in acidic brine, while fermented foods are sour because
of a chemical reaction between naturally present sugars and
bacteria.
What is Pickling?
Pickling is the process of preserving or
extending the shelf life of food by either
anaerobic fermentation in brine or immersion in
vinegar.
What is fermentation?
It is the process in which a substance breaks down into a
simpler substance. Microorganisms like yeast and bacteria
usually play a role in the fermentation process, creating
beer, wine, bread, kimchi, yogurt and other foods.
Principles of pickling:
The main principle of pickling is to add an acid such as
vinegar or lemon juice to reduce the pH to low acid foods.
The pH range is usually below 4.6. Acid foods include such
as tomatoes – green ones work better, all hard vegetables –
such as zucchini, onions, cucumbers, cauliflowers, eggplant
and so on.
Principles of fermentation:
It is the process in which a substance breaks down
into a simpler substance. Microorganisms like yeast
and bacteria usually play a role in the fermentation
process, creating beer, wine, bread, kimchi, yogurt
and other foods.
Pickling product samples:
Pickled cucumber
Cabbage
Green olives

- These three examples cover the range of methods used

to produce acidic pickling brine. In the case of cucumbers,
vinegar (acetic acid) is usually added to provide all or
most of the necessary acidity.
Fermentation product samples:
Kimchi Natto
Kefir Raw cheese
Kombucha Yogurt
Sauerkraut Apple cider vinegar
Pickles Kvass
Miso Sourdough
Tempeh Cottage cheese
etc.

The most common are ethanol, lactic acid, carbon dioxide, and hydrogen gas. These
products are used commercially in foods, vitamins, pharmaceuticals, or as industrial
chemicals. In addition, many less common products still offer commercial value.
Louis Pasteur
French
Chemist
Microbiologist
TYPES OF FERMENTATION:

Alcoholic fermentation
Acetous fermentation
Lactic acid fermentation
ALCOHOLIC FERMENTATION
It involves the conversion of a sugar source to ethanol and carbon dioxide.
Due to the absence of oxygen during the process, alcoholic fermentation is
also known as anaerobic respiration caused by yeast cells
ACETOUS FERMENTATION

That has a form of oxidation in which alcohol is

converted into vinegar or acetic acid by the
agency of a specific fungus or series of
enzymes.
ex. apple cider vinegar

acetobacter bacteria
LACTIC ACID
FERMENTATION

A metabolic process by which glucose or other

sixcarbon sugars are converted into cellular
energy and the metabolite lactate, which is the
lactic acid in solution
Yoghurt:
heated milk is combined with Lactobacillus bulgaricus and Streptococcus thermophilus
SELECTION AND PREPARATION
FOR FERMENTATION AND
PICKLING
Recipe
Selection of ingredients
Temperature
Suitable containers
Salts, sugar, and vinegars
Equipment
RECIPE
Use only the reliable sources of recipes and
follow them exactly

SELECTION OF INGREDIENTS
Ensure that the ingredients are of good quality
being that they are fresh, firm, and free of
spoilage.
TEMEPRATURE
Around 70°-75° F in between is optimal for
fermentation and pickling.

SUITABLE CONTAINERS
1 gallon of container per 5 lbs. of fresh
vegetables like stone crock
Food grade plastic and glass containers
Dinner plate or glass pie-plate may be used
inside fermentation container
SALTS, SUGARS, AND VINEGARS
Use canning or pickling salt
Noncaking material added to other salts can
make brine cloudy
Flake salt is not recommended since it varies in
density
White granulated and brown sugars are most
often used
EQUIPMENT
Utensils must be washed in hot soapy water and
rinsed well with very hot water before usage
Use unchipped enamelware, stainless steel,
aluminum, glassware when heating pickling
liquids
Measuring cups, spoon, kitchen scale
REQUIREMENTS FOR OBTAINING
SUCCESSFUL FERMENTED AND
PICKLED PRODUCTS

Brine concentration
Grain strength and vinegar
BRINE CONCENTRATION
range between 1.5%-5%
2% saltwater brine for HARD VEGETABLES
5% saltwater brine is recommended for SOFT
VEGETABLES (high water content)
This can be achieved by mixing 15 to 30 grams
of salt for each liter of water.
GRAIN STRENGHT OF VINEGAR
vinegar will be labeled as grain
5% Acidity is the Standard
Most white and cider vinegars used for making
pickles and salsa are 5% acidity,
below 5% may result in spoilage
EXAMPLES
HARD VEGETABLES 2% BRINE

To get a liter of 2% brine, fill a pitcher with 1000 ml. of water (1 liter),
multiplying by . 02, which equals 20, which is the amount of salt to add
(in grams) to the water.

SOFT VEGETABLES 5% BRINE

1000 ml. of water (1 liter), multiplying by . 05, which equals 50, which
is the amount of salt to add (in grams)
PROBLEMS ENCOUNTERED IN
FERMENTATION AND PICKLING

Overflowing
Rotten smell
Change in color
Temperature
hollow pickles
OVERFLOWING
If you're fermenting in a sealed jar without an
airlock or other type of gasket, then the jar
could even explode

HOW TO PREVENT
Use jars that allow gas to escape
For fermented drinks, use plastic pop bottles
If regular jars or container, make sure to open it
daily to release pressure
ROTTEN SMELL
Most ferments have a unique smell, but if it has
a ROTTEN smell and would never consider
eating it, you have to throw it away

CHANGE COLOR
If something is rotting, then it will look rotten
(brown) and smell awful.

TEMPERATURE
Higher temperatures inhibited cell growth and
then significantly reduced fermentation.
REFERENCES

https://kids.frontiersin.org/articles/10.3389/frym.2021.568656
https://www.liquor.com/alcoholic-fermentation-5086917
https://www.britannica.com/biography/Louis-Pasteur
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/lactic-acid-fermentation
https://draxe.com/nutrition/fermented-foods/
https://www.thoughtco.com/what-is-fermentation-
608199#:~:text=Fermentation%20is%20a%20metabolic%20process,converting
%20carbohydrates%20into%20lactic%20acid.
THANK YOU
FOR
LISTENING