The Science of Pickles

The Science of Pickles
Well pickling is not rocket science, I do it every year but...How does a vegetable become a pickle?
All plant foods are covered with benign bacteria, mostly lactobacillus. During pickling, these bacteria grow while suppressing the development of other bacteria that cause spoilage and disease. They do this by being the first to metabolize the sugar in the vegetable (leaving none for harmful bacteria to grow on) and by producing lactic acid and other antibacterial substances (notably carbon dioxide and alcohol), all while leaving most of the plant's nutritional substances intact, such as fiber and vitamin C.

This process is called lactic acid fermentation, because the production of lactic acid preserves the vegetable and gives fermented pickles their characteristic tartness. Meanwhile, the beneficial bacteria increase the amount of B vitamins and add to the vegetable's aroma and tang.

The fermented pickling process begins when vegetables are submerged in a salt brine-basically a mixture of salt and water, but it can include flavorings like spices, herbs, garlic, or chiles.
I also add some sour-cherry leaves. Practically any fresh vegetable can be pickled (other than fragile leafy greens like spinach and lettuces), but the most common candidates are crisp and moist, such as cucumbers, peppers, and okra, I also put cauliflower, celery (root part). The brine should cover the vegetables at all times to limit their exposure to oxygen, thereby inhibiting the growth of fungus and mold. To keep the vegetables submerged, they're weighted down or packed tightly into jars so that they can't float to the surface.

The brine's salinity level depends on what you're pickling and the results you're going for. Crisp leafy vegetables, such as cabbage, are fermented into sauerkraut or kimchi at 1% to 2% salinity, which allows different bacteria and a variety of flavors to develop as acidity increases. The most typical brine strength for home pickling is between 5% and 6% salinity, which is slightly less than the 7% to 8% full-strength brine used to preserve lemons and olives.

Know more:
http://www.finecooking.com/item/58953/the-science-of-pickles

#food   #pickling   #lacticacidfermentation