On food and cooking the science and lore of the kitchen ( PDFDrive ) 572
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cucumbers have become relatively hard to
find.
Allcucumberpicklesstartwiththinskinnedvarietiesthatareharvestedwhile
immaturesothattheseedregionhasn’tyet
beguntoliquefy,andcleanedofflower
remnantsthatharbormicrobeswithenzymes
thatcausesoftening.Fermentedcucumbers
arecuredina5–8%brineat64–68ºF/18–20ºC
fortwotothreeweeks,andaccumulate2–3%
saltand1–1.5%lacticacid:sothey’re
relativelystrong.Suchpicklesaresometimes
moderatedbeforebottlingbysoakingout
somesaltandlacticacid,andaddingacetic
acid.Themostcommonstyleofcucumber
pickle,crisperandmoregentleinflavor,is
madebysoakingthecucumbersbrieflyin
vinegarandsaltuntiltheyreach0.5%acetic
acidand0–3%salt,andthenpasteurizing
thembeforebottling.Suchpicklesneedtobe
refrigeratedafteropening.Finally,thereare
thefreshest-tastingbutveryperishable
pickles,whicharesoakedinvinegarandsalt
butnotpasteurized.Theyarekeptrefrigerated
fromthemomentthey’repackaged.
FermentedCabbageTwoWays
TheGermanandKoreanversionsof
fermentedcabbagearemadedifferently
anddevelopdistinctivequalities.
Sauerkraut Kimchi
Piece
1mm
size
shreds
Smallleavesand
stems
Chillis,
Ingredientsotherthan
None garlic,fish
cabbageandsalt
sauce
Fermentation
64–76ºF/18– 41–57ºF/5–
temperature
24ºC
14ºC
Fermentationtime 1–6weeks 1–3weeks
Finalsaltcontent 1–2% 3%
Finalacidity 1–1.5% 0.4–0.8%
