Kitchen's Test Best Pickling Method

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Hairieyl Azieyman Bin Azmi D20101037426 Heng Tiger D20101037446 Muhammad

dry salt Pickled cucumber

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Pickled Cucumber
q Are made throughout the world-in Africa, Asia and Latin America. qThey are made by mixing cucumber with salt from where they undergo a lactic acid fermentation.

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Preservation principles
Selected cucumbers are prepared and placed in dry salt. With wet fruits such as cucumbers, dry salt is usually used. The salt draws moisture out of the cucumbers to form a brine. solution of salt and liquid with an extremely highsalinitycontent

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Lactic acid producing bacteria thrive in the salty environment and begin to grow and multiply. As they do so they produced lactic acids as a by-product, which increase the acidity of the pickle and gives the it its distinctive sour taste. The increased acidity preserves the cucumber and prevents the growth of Click to edit Master subtitle style other food poisoning bacteria. The fermentation continues until all the nutrients are used up and the acidity is so high it destroy the lactic acid bacteria.

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3 factors should be remembered

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Okay Lets Prepare The Cucumber Pickle

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Raw material preparation

Select the raw material. Select the cucumbers without bruising or damage. Wash the cucumbers in potable cold Click to drain. subtitle style water andedit Master It is important that the water used for washing is cleanboiled water is ideal-to avoid contamination of the brine by waterborne bacteria.

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Chlorinated water should not be used for washing the fruit as this could prevent the natural fermentation taking place. The cucumbers are sliced into thin and round Click to edit Master subtitle style slices.

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Flow diagram PROCESS Selection Wash QUALITY ASSURANCE

Only good condition of cucumber should be used In clean water

50g Mix to edit Master subtitle style salt with 4 Click with salt cucumbers

Ferment Package
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For between one and four week at 21C.

Process-How to Make Pickles

Step 1:Selecting the cucumbers
The picture at right shows a good cucumber for pickling( bottom) and a bad one (top). The good one is dark green, firm and not bloated.

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Step 2: Cut and Wash the cucumbers

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Step 3:Mix the salt with cucumbers

This allow the brine to form by osmosis( water is drawn out of the cucumber and mixes with the salt to make brine).This take few hours depending the temperature. Click to edit Master subtitle style

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Add Vinegar and Sugar

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Step 5: Fermentation occurs

As soon as the brine is formed, fermentation starts at 21C and bubbles of carbon dioxide appear. Fermentation takes between one and four weeks depending on the ambient temperature. Fermentation is complete when no more bubbles appear. Anaerobic fermentation inbrine Click to edit Master subtitle style producelactic acid, ormarinating and storing it in an acid solution : vinegar (acetic acid). Help to reduce the pH value (less than 4.6,which is sufficient to kill most bacteria)

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