FF - Pickling and Fermentation Microlesson

FoodScience_LessonTopBanner.png

Pickling and Fermentation

Are pickling and fermenting the same thing?  

Quick Glance: Pop!

Pop! You just opened a can of pickles. The vinegar and aroma hit you. There is nothing like a cold crisp pickle. There are two main types of pickling. One that involves a heated process and one that relies on the fermentation of certain ingredients. 

Did you know there are other vegetables that you can enjoy that use the same pickling process?

Pickling is enjoyed around the world. There are two main types of pickling. One that involves a heated process and one that relies on the fermentation of certain ingredients. Beyond the process is how it is canned. Storing your fruits and vegetables properly is important for safety and for taste.

Explore: Pickling

The process of fermentation has been around for centuries. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation  to describe the process. He understood that yeast and other microorganisms growing without oxygen cause the spoilage of food. He also recognized that ethyl alcohol (ethanol) and carbon dioxide are not the only products of fermentation. Pickling is one of the more popular ways to ferment foods.

The process of pickling is quite popular with home chefs and restaurants. Pickling is the process of preserving or expanding the lifespan of food by fermentation in brine or placing the food item into vinegar. This affects the foods’ texture and flavor. This process lowers the Ph balance of food and hence kills bacteria. There are many types of foods that can be pickled. The most popular of course is cucumbers, but other fruits, vegetables, and meats can be pickled.

Pickling is the process of preserving or expanding the lifespan of food by fermentation in brine or placing the food item into vinegar.  

Pickling Around The World

Click on each area to learn more about what is most popular to pickle in that area.

There are two main types of pickling. As most people know, pickling starts with a base of vinegar which is acidic. Usually, this process is made up of water, salt and vinegar. These items are heated and then the fruit or vegetable is put into the hot mixture. Lastly, there is the canning process which stores the food item for later use. The other method of pickling is commonly used for kimchi. This recipe is based on using cabbage along with salt and other spices. These recipes do not use heat. They rely on the cabbage going through a fermentation process over the course of 3-5 days. Kimchi recipes vary from region and family. Either way, the pickling process takes place in both techniques.

Watch the video below to learn about the pickling process.

 

Home Canning and Pickling

Home canning is simple and has been used for preserving foods for many years. With the right equipment and recipes, anyone can begin preserving foods at home.

Watch the example of home canning and pickling below.

  

The technique of pickling is a similar process no matter what type of fruit or vegetable you use. But, did you know there is a shortcut? For some time now, home canners have been using the “quick pickle” technique for tasty pickles or veggies in a flash. Most of these items can be enjoyed within 48 hours of pickling. Of course, the flavors intensify over time, so some people choose to wait longer. With this technique, there are a few specific steps to follow. See below-

  • Choose the freshest vegetable or fruit possible
  • Prepare with care- wash and slice as needed
  • Blanch green beans to preserve color and texture
  • Choose your favorite type of vinegar
  • Pick herbs or seasonings that you enjoy

Here are the exact directions for Quick Pickles below:

Quick Pickling Recipe 1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry, or dry completely by hand. 2. Prepare the vegetables. Wash and dry the vegetables. Peel carrots. Trim the ends off of beans. Cut vegetables into desired shapes and sizes. 3. Add the flavorings. Divide the herbs, species, or garlic you are using into the jars. 4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing. 5. make the pickling liquid. Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Pour the bring over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. 6. Remove air bubbles. Gently tap the jars against the counter a few times to remove the air bubbles. Top off with more pickling brine if necessary. 7. Seal the jars. Place the lids over the jars and screw on the rings until tight. 8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age- try to wait at least 48 hours before cracking them open.  

Canning Properly

There are a few techniques used to can your vegetables and fruits. After you purchase your foods and ingredients, it is important to treat them and preserve them properly. The containers that you use must be cleaned and sterilized. If not, it could put the food at risk for contamination.

Watch the presentation below to learn how to properly can.

 

Challenge

So do you think you understand fermentation? Try the challenge below to test your knowledge.

 

Do you remember the quick pickles recipe?

 

Takeaway: Does The Jar Really Matter?

JarsMatter.png In canning, the answer is “yes.” Most jars are made of glass which makes them perfect for storing over extended periods of time. Some have different mouth openings. Some have a regular mouth opening of 2 3/8 inches opening and this works well for processed foods or jams and jellies, things you might want to pour out or spoon out. The wide mouth jars have an opening of 3 inches and these work well for canning whole fruits and veggies, larger pieces of meat and also allow for ease of filling. Did you know that some people even put their glass jars in the freezer? Some are freezer safe. If you decide to freeze the preserved item, it is best to leave at least ½ inch of space between the food and the top of the lid for expansion.

FOODSCIENCE_LessonBottomBanner.png IMAGES CREATED BY GAVS OR OPENSOURCE