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food fermentation products

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KomalMudgal2

There are 4 main types of pickles: fresh pack, fermented, fruit pickles, and relishes. The key ingredients for making pickles include cucumbers, water, salt, vinegar, sugar, and spices. Proper preparation of ingredients is important, such as using canning salt, 5% acidity vinegar, and fresh whole spices. Additional items like grape leaves, alum, lime, or Pickle Crisp can be used as firming agents. Special equipment may also be needed for making and storing different pickle varieties.

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PICKLES MADE BY: KOMAL MUDGAL (A) ENROLL NO: A0989216015 SUBJECT:FOOD FERMENTATION TECHNIQUES
4 General Types Fresh Pack Fermented Fruit Pickles Relishes
Ingredients product water salt vinegar sugar spices
Pickling variety 1 -2 inch cucumbers for gherkins, 3 5 inch for dills Unwaxed Process within 24 hours of harvest Sort and wash well Trim 1/16 inch slice from blossom end
Softened water is best
Pickling or canning salt Anti-caking materials can make brine cloudy Do not alter amounts for fermented products Concentrations can be altered for quick pack pickles SALT
5% acidity White or cider No homemade Do not dilute or decrease amount VINEGAR
White or brown Substitutes not recommended SUGAR
Use fresh whole spices Powdered spices will cloud brine Tie loosely in clean cheesecloth bag Garlic and dill SPICES
Firming Agents Grape leaves Alum Lime (calcium hydroxide) Pickle Crisp (calcium chloride)
Equipment

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food fermentation products