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Fermentation Process for Pickled Cucumbers

1) Cucumber pickles are made through lactic acid fermentation by mixing cucumbers with salt or brine. The salt draws moisture from the cucumbers to form a brine in which lactic acid bacteria grow, producing lactic acid that pickles and preserves the cucumbers. 2) To make the pickles, fully ripe cucumbers are washed, sliced if needed, and layered with salt in a container. The mixture ferments for 1-4 weeks at 20-21°C, until no more bubbles appear and the pickles are sour. 3) The pickled cucumbers produced were only 70% successful because there was not enough time for

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Luxemberg Ng
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225 views4 pages

Fermentation Process for Pickled Cucumbers

1) Cucumber pickles are made through lactic acid fermentation by mixing cucumbers with salt or brine. The salt draws moisture from the cucumbers to form a brine in which lactic acid bacteria grow, producing lactic acid that pickles and preserves the cucumbers. 2) To make the pickles, fully ripe cucumbers are washed, sliced if needed, and layered with salt in a container. The mixture ferments for 1-4 weeks at 20-21°C, until no more bubbles appear and the pickles are sour. 3) The pickled cucumbers produced were only 70% successful because there was not enough time for

Uploaded by

Luxemberg Ng
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

KITCHEN CHEMISTRY PROJECT 2011

INTRODUCTION Pickled cucumbers are made throughout the world-in Africa, Asia, and Latin America. They are made by mixing cucumber with a salt or a brine solution from where they undergo lactic acid fermentation. The products vary according to the type of cucumber used, the length and type of fermentation and presence of any additional herbs or spices. fermentation bucket. A large foodgrade plastic bucket with a lid is ideal. The proportions of salt to cucumbers are 0.5 kg of salt to every 0.5kg of small cucumbers or 0.75kg of large cucumbers. Close the bucket. Add a heavy weight such as a clean plate to the top of the cucumbers to weight them down and aid the formation of the brine. Place the bucket in a warm place (20C) to allow the brine to form by osmosis (water is drawn out of the cucumber and mixed with salt to make a brine). This takes about 24 hours depending on the temperature. If the brine formed by osmosis does not cover the cucumbers, add additional brine up to the required level. One or two days after the brine has formed, stir the mixture to equalize the concentration of salt throughout the mass. As soon as the brine is formed, fermentation starts 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. During fermentation the brine becomes cloudy for the first few days to the growth of bacteria. Later if the brine is not covered, a filmy yeast growth will often occur on the surface.

METHODOLOGY 1) Raw material preparation Select the raw material. Only use fully ripe cucumbers without bruising or damage. Wash the cucumbers in portable cold water and drain. It is important that the water used for washing is clean-boiled water is ideal-to avoid contamination of the brine by water-borne bacteria. Chlorinated water should not be used for washing the fruit as this could prevent the natural fermentation taking place. The cucumbers can be pickled whole or sliced this depends on their size. The very small cucumbers(less than 10cm long) are often left whole while the larger ones are sliced. For khalpi the cucumbers are washed, sliced and cut into 5-8cm pieces. 3) 2) Processing Place the cucumbers and salt in alternating layers in a suitable

Packaging and storage Pack the pickle into clean glass or plastic jars that are sterilized prior to filling. Cucumber pickles keeps well if stored in a cool place. Due to the high 1

KITCHEN CHEMISTRY PROJECT 2011


acid level of the final product, the risk of food poisoning is low. With Khalpi in Nepal, oil is added to the surface of the pickle to prevent spoilage and further fermentation. RESULT

Flow diagram Process 1)Selection

2)Wash 3)Mix with salt 4)Ferment

Quality assurance Only ripe cucumbers should be selected. In clean water. 0.5kg salt for 0.5 kg of cucumbers. For between one and four weeks at 21C

The pickled cucumbers that we had made are 70% success. We had no enough time to let the cucumber to ferment because the fermentation should take one and four week and at temperature of 21C.

DISCUSSION

5)Package

The good is dark green, firm, and not bloated. It has lots of warts. The bad one is overripe, it has yellow or white areas in the skin, and the warts are almost all gone. If you cut it open, you will see developed seeds. You dont want seeds! Overripe cucumbers make mushy pickles. Selected cucumbers are prepared and placed in either dry salt or a brine solution (15-20%). With wet fruits such as cucumbers, dry salt is usually used (brine is more often used for less juicy fruit and vegetables). The salt draws moisture out of the cucumbers to form brine. Lactic acid producing bacteria thrive in salty environment and begin to grow and multiply. As they do so they 2

KITCHEN CHEMISTRY PROJECT 2011


produce lactic acid as a by-product, which increase the acidity of the pickle and gives it its distinctive sour taste. The increased acidity preserves the cucumber and prevents the growth of other food poisoning bacteria. The fermentation continues until all the nutrients are used up and the acidity is so high it destroys the lactic acid bacteria. The dry salt method is used for pickling many vegetables and fruits including limes, lemons and cucumbers. For dry salt pickling, any variety of common salt is suitable as long as it is pure. Impurities or additives can cause the following problems: Chemicals to reduce caking should not be used as they make the brine cloudy. Lime impurities can reduce the acidity of the final product and reduce the shelf life of the product. Iron impurities can result in the blackening of the vegetables. Magnesium impurities impart a bitter taste. Carbonates can result in pickles with a soft texture. 3 factors should be remembered Salt concentration Low. Producing mix of acid, and aroma compound. Temperature Should be low( 21C) 3 REFERENCES [Link] [Link] [Link] Producing a mix of acid, and aroma compound. PH Less than 4.6. To kill more bacteria.

CONCLUSION There are many types of pickles. The type pickle that we had done is fermented pickles or dry salt pickles. During this time, lactic acid bacteria, naturally present on the surface of cucumbers, grows. Other microbes are inhibited by salt. The colour of cucumbers changes from bright green to yellow-green and the white interior becomes translucent. Pickles, being made from

cucumbers are high in fibers which is necessary for digestive health and fighting cancer. The cucumbers also contain antioxidants, which fight free-radicals, and depending on veggie, can be a good source of calcium, magnesium and iron.

KITCHEN CHEMISTRY PROJECT 2011

Common questions

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Quality control in the pickling process involves several measures to ensure the final product's safety, taste, and shelf life. First, selecting only fully ripe, firm, and undamaged cucumbers is essential to prevent mushy or compromised pickles. Using clean, preferably boiled or non-chlorinated, water prevents undesirable microbial activity. Maintaining the correct salt concentration and fermentation temperature (approximately 21°C) ensures an ideal environment for lactic acid bacteria, crucial for acid production and the pickle's tangy flavor. Proper pH levels, specifically less than 4.6, inhibit harmful bacteria growth. Finally, sterilizing jars and using pure salt without additives prevents the introduction of contaminants that could spoil the pickles or alter their taste . These measures ensure that the pickles are safe to eat, have an extended shelf life, and meet desired quality standards.

The selection of cucumbers is crucial in the pickling process because only fully ripe cucumbers without bruises or damage should be used to ensure quality pickles. Overripe cucumbers, identified by yellow or white areas on the skin and developed seeds when cut open, result in mushy pickles that affect the overall texture and taste negatively . The appearance of the cucumber, such as being dark green, firm, and with lots of warts, is also an indicator of suitability for pickling . Choosing cucumbers that are not overripe ensures that the texture remains firm and the pickles have a better flavor profile .

Salt concentration, temperature, and pH are interrelated factors that critically influence the pickling process. A suitable salt concentration, generally 0.5 kg of salt for 0.5 kg of cucumbers, creates an environment that promotes the growth of lactic acid bacteria while inhibiting other microbes . The ideal fermentation temperature is around 21°C, which balances the production of acids and aroma compounds that are desired in pickles . A pH level less than 4.6 is crucial as it ensures an environment that kills more harmful bacteria, synergistically working with the salt and temperature to maintain the safety and quality of the pickled cucumbers . These three elements work together to enhance the preservation, safety, and flavor profile of the final product .

Lactic acid fermentation plays a crucial role in both the preservation and flavor development of pickled cucumbers. During fermentation, lactic acid bacteria thrive in the salty environment created by the added salt and produce lactic acid as a by-product. This lactic acid increases the acidity of the pickles, giving them their distinctive sour taste and inhibiting the growth of spoilage bacteria, thus preserving the cucumbers. The fermentation process continues until the nutrients are depleted and the acidity level is high enough to destroy the lactic acid bacteria, ensuring extended shelf life . The higher acidity not only acts as a preservative but also prevents spoilage by other bacteria, making the final product safe for consumption .

Placing a heavy weight on top of the cucumbers during the pickling process is crucial for ensuring proper brine formation and even fermentation. The weight helps to submerge the cucumbers completely in the brine, preventing exposure to air, which could lead to spoilage. It aids in drawing moisture out of the cucumbers through osmosis, which is essential for brine creation and uniform fermentation. This process encourages the desired growth of lactic acid bacteria while limiting exposure to unwanted bacteria and yeast that may cause spoilage .

Using salt with impurities during the dry salt method of pickling can lead to several issues that affect both the quality and safety of the pickled cucumbers. Chemicals used to reduce caking can cause the brine to turn cloudy, lime impurities can decrease the acidity of the final product and thus reduce its shelf life, iron impurities could lead to the blackening of the pickles, magnesium can impart a bitter taste, and carbonates might result in pickles with a soft texture. These impurities not only affect the visual and taste qualities of the pickles but also impact their preservation and safety, potentially leading to spoilage .

In the pickling process used in Nepal, oil is added to the surface of the pickle to prevent spoilage and further fermentation. The oil forms a barrier that limits exposure to air, thereby reducing the potential for aerobic bacteria and yeast growth which can spoil the pickle. This helps maintain the pickled cucumbers in a stable state while preserving their texture and flavor, effectively extending their shelf life and maintaining the safety of the product .

Pickled cucumbers offer several nutritional benefits due to their preservation method and base ingredients. They are high in fiber, which is beneficial for digestive health and may help in cancer prevention. Additionally, cucumbers are rich in antioxidants, which combat free radicals in the body, contributing to overall health. Depending on the specific formulation and additional ingredients used in the pickling process, pickles can also be a source of calcium, magnesium, and iron, which are essential minerals for various bodily functions .

Using chlorinated water to wash cucumbers negatively affects the pickling process because chlorine can prevent the natural fermentation from occurring. Chlorine acts as a disinfectant that may inhibit the beneficial lactic acid bacteria necessary for fermentation. Without these bacteria, the cucumbers would not ferment properly, leading to issues with texture and flavor as well as potentially compromising food safety. Therefore, to avoid these problems, cucumbers should be washed with clean, boiled, or non-chlorinated water .

The size of the cucumbers significantly affects the pickling process, particularly the timelines and the method used. Small cucumbers, which are often less than 10 cm, are usually pickled whole, whereas larger cucumbers are sliced to allow even fermentation. The surface area-to-volume ratio is an important factor; smaller or sliced cucumbers have a greater surface area exposed to the salt or brine, allowing for faster and more even fermentation. Proper sizing ensures consistency in texture and flavor development and affects how quickly the brine forms and completes fermentation .

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