Food processing- “is the art and science of transforming agricultural produce into food, or changing one

type of food into another."

Understanding Food Processing

Food processing is the conversion of raw food ingredients into consumable food through various physical
and chemical processes. It includes activities like grinding, cooking, canning, liquefaction, pickling,
macerating, and emulsification.

The process takes freshly harvested crops or butchered animal products and turns them into appealing,
sellable, and often long-lasting food products. However, it's crucial to note that food processing can
sometimes reduce the food's nutritional value and may involve additives that could have negative health
impacts.

Goals of Food Processing

Food technology is a broad field focusing on food production and processing. The main objectives of food
processing include:

o Extending the shelf life of food products.

o Preventing contamination of food.
o Facilitating food storage and transportation.
o Converting raw food materials into appealing, sellable products.
o Creating job opportunities for a large number of people.

Advantages of Food Processing

Food processing offers several benefits, including:

1. Reducing the presence of harmful bacteria in food that can cause diseases. For example, drying
and pickling dehydrate the food and alter its pH, preventing the growth of harmful
microorganisms.
2. Improving the shelf-life of food products.
3. Reducing health inequalities and addressing major health concerns.

CURING -refers to the method of preservation and flavoring processes in meat and fish by the
combination of salt, sugar and nitrate or nitrite.

S ALTING -Salting is one of the fish curing methods wherein salt is the chief preservative. It
preserves fish by lowering its moisture content through the process of [Link] osmosis, the
bacterial cells undergo plasmolysis as a result of osmotic pressure thus destroying the bacteria

SMOKING
-Smoking or smoke-curing is a method of preserving fish by the application of smoke with the aid of
salting, drying and heat treatment. Smoked fish is locally known as tinapa. The two types of smoking are
hot smoking and cold smoking.
Definitions of terms:

•Fish curing –a method of preserving fish and meat by salting, drying and smoking.
•Preservatives –substances added to food to inhibit spoilage organisms.
•Raw materials–include fish, meat and other ingredients like spices etc.
•Salting –the application of salt to the fish and meat.
•Smoking –the application of smoke to the fish and meat.

Equipment, Tools and Utensils

FOR SALTING AND CURING

1. Refrigerator/Freezer- necessary in maintaining the freshness of the fish and other raw material
2. Salinometer- an instrument used to measure the brine strength.
3. Weighing scale - A device use to measure the weight of fish or raw materials or ingredients needed.
4. Measuring cups- a device used to measure dry and liquid ingredients
5. Measuring spoons- A device used to measure dry and liquid ingredients
6. Kitchen scissors - Used in trimming -off the fins of fish
7. Food tong- used to turn or lift food.

What Is the Difference between Pickling and Fermenting?

Pickling and fermenting are methods of preserving food, each with its unique
characteristics and benefits. They both produce a sour flavor, but pickles are sour
because they are soaked in an acidic, vinegar-based brine, while fermented foods are
sour because of a chemical reaction between naturally present sugars and bacteria
known as lacto-fermentation.
Fermented vs Pickled

Fermenting and pickling are two distinct flavoring and preserving processes.
Fermentation relies on the naturally occurring bacteria or yeast present in the food or
added as a starter culture. These microorganisms consume the sugars in the food and
produce lactic acid or alcohol as byproducts. This acidification or alcohol production
creates an environment that is inhospitable to harmful bacteria, effectively preserving
the food.
Pickling preserves food in a solution of vinegar, salt, and sometimes sugar. This acidic
environment prevents the growth of bacteria, making the pickled food safe to eat
and extending its shelf life.
What Is Pickling?

Pickling is a centuries-old food preservation method that involves immersing food items
in a solution of vinegar, water, and pickling salt. Optional pickling brine ingredients are
flavor-enhancing pickling spices, sugar, or aromatics (fresh herbs, citrus rinds, and
garlic). Pickling not only extends the shelf life of food but also imparts tang and flavor.
While we often associate pickling with cucumbers, there are many different kinds of
pickles.
What Is Pickling Salt?
Pickling salt, also known as canning salt or preserving salt, is a finely ground salt with
zero additives that are specifically designed for pickling and canning purposes. The
absence of additives in pickling salt, like iodine or anti-caking agents found in table salt,
ensures that the flavors, colors, and textures of the fruits and vegetables are not altered
during the pickling process. Another important characteristic of pickling salt is its fine
grain size. The fine grains dissolve easily in water, allowing for a quick and even
distribution of salt throughout the brine. This is crucial for ensuring that the fruits and
vegetables are properly preserved and that the pickling process is successful.
Pickled Foods

Discover a wide range of delicious pickled food options that will enhance and extend the
shelf life of almost any ingredient. Explore our top picks for pickled food ideas below.
 Pickled Vegetables - The most common food to pickle is vegetables. You can
pickle almost any vegetable, but it’s best to go for something with a firm texture,
 like cucumbers, beets, carrots, cauliflower, scallions, and onions. Vegetables that
you should stay away from for pickling are leafy greens like spinach and kale.
You can also make giardiniera, which is a mix of pickled vegetables like red
chilis, carrots, celery, and cauliflower. Giardiniera is commonly used to make
Italian beef and muffuletta sandwiches.
 Pickled Fruits - Pickling fruit is a great way to add a sweet and sour element to
a dish. Mangoes, strawberries, cherries, plums, peaches, pears, apples, and
grapes are great fruits for pickling because of their firm structure. The acidic brine
helps break down the strong structure, so the fruit becomes a bit softer with an
added brightness from the brine. Add aromatic ingredients like mint and citrus
rinds to complement the sweet fruits.
 Pickled Eggs - Pickled eggs are very popular in the U.K., Germany,
and Pennsylvania Dutch cuisine. To make them, chefs place hard-boiled eggs
into a glass jar and top them with pickling liquid, herbs, and garlic. Another
popular pickled egg add-in is beet juice, which gives the eggs a vibrant pinkish-
purple color and the sweet, earthy flavor of beets.
 Pickled Meat - Pickling meat is an excellent way to preserve specialty meats and
lend a new, distinct flavor. Ideal meats to pickle are sausages, knockwursts,
bologna, kielbasa, beef, and ham.
 Pickled Fish - Pickled fish is a delicacy in Russia, Eastern Europe, and parts of
Scandinavia. The most popular pickled fish is pickled herring, and other practical
fish options to use for pickling are perch, walleye, and other firm white fish.

What Is Fermentation?

Fermentation is a natural metabolic process in which microorganisms, such as bacteria

or yeast, convert sugars into acids, gases, or alcohol. This acidification or alcohol
production creates an environment that is inhospitable to harmful bacteria, effectively
preserving the food. The metabolic activity of microorganisms during fermentation
creates the characteristic tangy, sour, or umami flavors found in fermented foods.
Fermentation offers several benefits beyond preservation. It can enhance the nutritional
value of food by increasing the availability of certain vitamins and minerals. For
example, fermented vegetables like sauerkraut and kimchi are rich in probiotics, which
are beneficial for gut health. Fermentation also breaks down complex molecules,
making the nutrients more easily digestible.
Types of Fermentation
There are three types of fermentation: lactic acid fermentation, alcoholic fermentation,
and acetic acid fermentation. We explain how each works below.
1. Lactic Acid Fermentation - Lactic acid fermentation uses lactic acid-producing
bacteria to break down and ferment the food. It only requires water, salt, and the
naturally occurring sugars found in the food to change the starches and sugars
into acid. The lactic acid fermentation method is used to create kimchi,
sauerkraut, yogurt, and pickles (as long as vinegar is not added).
2. Alcoholic Fermentation - Alcoholic fermentation starts with grains and sugars
that are broken down by yeast or bacteria, creating carbon dioxide and alcohol
molecules. It's used to create beer, wine, cider, mead, and sake. There are two
options for yeast in the fermentation process: naturally occurring yeast found on
fruit's skin or cultivated yeast. Both can be used to initiate fermentation, but
cultivated yeast works faster.
3. Acetic Acid Fermentation - Acetic acid fermentation is also known as natural
fermentation, and usually requires a SCOBY (symbiotic combination of bacteria
and yeast) or other starter culture made up of living organisms. The acetic acid
fermentation method is used to create kombucha, sourdough, kefir, ginger beer,
apple cider vinegar, and red or white wine vinegar.
Types of Fermented Foods

Fermentation opens a world of possibilities for chefs, food manufacturers, and even
bartenders. It allows them to create innovative and flavorful products that cater to the
growing demand for unique and artisanal food and beverages. Fermented ingredients
can be used to add depth and complexity to dishes, while fermented beverages like
kombucha and kefir have gained popularity among health-conscious consumers.
 Sourdough is bread leavened with bacteria and naturally occurring yeast. This
unique method gives sourdough bread its characteristic tangy flavor and chewy
texture. It also makes it easier to digest compared to other types of bread.
 Kefir is a fermented milk drink made by adding kefir grains, which are a
combination of bacteria and yeast, to milk. The grains ferment the liquid, resulting
in a tangy and slightly fizzy beverage. With its creamy texture and refreshing
flavor, kefir can be enjoyed on its own or used as an ingredient in smoothies,
salad dressings, and baked goods.
 Vinegar is made through a two-step fermentation process that converts alcohol
into acetic acid, giving vinegar its distinct tangy flavor. Vinegar comes in
various types, such as white distilled, apple cider, and red wine vinegar, each
offering distinct flavors and applications.
 Kimchi is a traditional Korean condiment made by fermenting vegetables, most
commonly cabbage, with a combination of spices and seasonings. The
fermentation process gives kimchi its distinct tangy and spicy flavor. Its versatility
allows it to be used in a variety of dishes, from soups and stews to stir-fries and
even as a topping for burgers or tacos.
 Sauerkraut, a beloved staple in German cuisine, is a type of fermented cabbage.
To make sauerkraut, shredded cabbage is fermented with salt, allowing the
beneficial bacteria to naturally convert the sugars in the cabbage into lactic acid.
 Tempeh is a traditional Indonesian food made from soybeans that have been
fermented and formed into a cake-like patty, making it an excellent source of
plant-based protein. During the fermentation process, a beneficial fungus called
Rhizopus oligosporus is added to the soybeans, which helps to break down the
proteins and make them more easily digestible. This fermentation also gives
tempeh its unique nutty flavor and firm texture.
 Yogurt is made by fermenting milk with live bacteria cultures, specifically
Lactobacillus bulgaricus and Streptococcus thermophilus. During the
fermentation process, these bacteria convert lactose, the natural sugar in milk,
into lactic acid, which gives yogurt its tangy flavor and creamy texture.
 Lacto-fermented pickles are made through a natural fermentation process that
involves the growth of beneficial bacteria called lactobacillus. As the lactobacillus
consumes the sugars present in the vegetables, it produces lactic acid, which
gives the pickles their tangy flavor and helps preserve them. Lacto-fermented
pickles have a distinct texture and possess a sour flavor that isn’t acidic like
traditional pickles.
 Miso is a staple ingredient in Japan that's made from fermented soybeans that
are ground into a paste. With its umami taste and distinct aroma, miso is
commonly used in soups, marinades, dressings, and even desserts.
Types of Fermented Drinks
Food isn't the only thing that can be fermented. Fermentation extends to drinks too, and
with so many types of fermented drinks, you may be surprised to see your favorite
beverage on the list:
 Ginger Beer is a non-alcoholic, bubbly drink that's made from fermented ginger,
yeast, and sugar that is perfect for making mocktails.
 Wine is an alcoholic drink that's traditionally made from fermented grapes.
 Beer is an alcoholic beverage that's made from yeast, hops, malt, and other
cereal grains.
 Kombucha is a fizzy beverage made from tea, yeast, sugar, and bacteria.
 Cider is an alcoholic beverage made from apples.
 Mead is an alcoholic drink made from honey, water, and yeast.
 Sake is an alcoholic beverage made from bran-removed rice.

Pickling and Fermenting FAQ

Below we've cleared up confusing and frequently asked questions chefs have about
pickling and fermenting foods:
Are Pickles Fermented?
Quick pickles are not fermented, but lacto-fermented pickles are fermented. Quick
pickles, the most common type of pickle found in grocery stores, are not fermented
because they use an acid, such as vinegar, in their pickling brine. However, Lacto-
fermented pickles are fermented because they follow the lactic acid fermentation
method, which only uses water and salt in its brine.
Is Vinegar Fermented?
Yes, vinegar is fermented! Vinegar uses two fermentation processes: alcoholic
fermentation and acetic acid fermentation. To start the process of fermenting vinegar,
the yeast will consume the natural sugars. This process will excrete alcohol, causing
alcoholic fermentation. Next, oxygen is fed to the alcohol, which causes bacteria to grow
and produce acid, undergoing the acetic acid fermentation process.
How Long Do Pickled Foods Last?
Fresh pickled foods can last upwards of 75 days when unopened and stored in the
fridge. Once opened, it's important to store any remaining pickles in the fridge,
submerged in brine, to maintain freshness. According to the USDA, pickles stored this
way can stay fresh for at least up to three months. So whether you're enjoying pickled
cucumbers, onions, or even jalapenos, you can rest assured knowing that they'll stay
delicious for quite some time.
Canning vs Pickling
Canning is a food preservation process that usually involves heating the food to kill
bacteria and other microorganisms, and then sealing it in airtight containers, typically
glass jars, to prevent spoilage. Properly canned goods can last for months or even
years and still retain their nutritional value and flavor.
On the other hand, pickling is a preservation method that involves soaking food in a
solution of vinegar, water, and salt (known as a brine) or fermenting it with beneficial
bacteria. This process not only preserves the food but also imparts a tanginess and
crunch to the pickled items.

Now that you know the difference between fermenting and pickling, you can create your
own pickled and fermented foods in your restaurant’s kitchen. There’s no better feeling
than being able to write “housemade kimchi” or “jalapenos pickled in-house” on your
menu to truly show your guests how much you care about the quality of your food and
how far you and your staff’s passion for cooking extends.
WHAT IS KIMCHI

Kimchi / Kimchee is a traditional Korean side dish made from fermented cabbage,
radish, or cucumber. It is often categorized by the main vegetable ingredient used to
make it.
Kimchi is a staple food in Korean cuisine. Most Koreans have it with almost every
Korean meal at least once a day.
BENEFITS OF HOMEMADE KIMCHI

One of the advantages of homemade kimchi is that you can control the flavor by
controlling the ingredients that go into it. By making it at home, you can use the
ingredients that suit your dietary requirement (e.g. vegan kimchi) as well.

You can also control the fermentation process better to meet your taste buds by
controlling the temperature of the environment.

WHAT DOES KIMCHI TASTE LIKE

Kimchi has quite a complex flavor and not every kimchi has the same taste.

First, it is slightly salty because it has been pickled in salty brine for as little as 30
minutes to overnight. Second, it is slightly spicy in general, excluding white kimchi,
which does not use any Korean chili flakes.

Third, it has umami flavor. It’s also seasoned with Korean fish sauce to aid fermentation,
so as time goes by, the deeper the kimchi’s flavor develops. Forth, ripened kimchi is
sour and has a pungent smell. This stage of kimchi is great for cooking.

Though one thing I know is that even though many people love kimchi, there are many
people who don’t like it because of its strong garlic smell and taste. Also, the longer it
ferments, the stronger the smell and flavor will be, as if something is rotting in your
fridge.

MY BEST KIMCHI MAKING TIPS

Making kimchi successfully is more challenging than you might think. That’s because
there are many variables that could go wrong. I will highlight some important aspects of
making kimchi at home.

1. BRINING

Based on my experience, the initial, and most critical step in the process of making a
successful kimchi is to brine the napa cabbage.

Brining kimchi cabbage uses the osmotic action of salt to dehydrate the cabbage and
season it at an appropriate salinity. Through this process, the fresh smell of cabbage is
removed and the growth of various germs that cause the kimchi to become soft is
prevented.

Furthermore, it creates an environment in which lactic acid bacteria and enzymes are
easy to grow, and this interaction between them allows the kimchi to ripen properly.

Also, if you over-brine kimchi, it can turn out very salty, and there’s nothing you can do
to fix this failure. Therefore, it’s important to know the right way to salt it when making
kimchi.

2. TIMING

Traditionally, making kimchi has been a whole day process. Particularly if it involves
kimjang, a Korean traditional kimchi making activity during winter months, it could take
two days to complete, depending on the batch size.

3. PORTIONING

When seasoning the pickled cabbage with the kimchi paste, make sure you mentally
portion out the seasoning well from the beginning so that you don’t run out of the paste
until the end.

Bear in mind that kimchi won’t look very red immediately after being seasoned. It will
gradually turn redder over time during the long fermentation process.

4. SUBSTITUTIONS

Making kimchi can be challenging enough, finding the right kimchi ingredients can add
an additional layer of frustration to the whole experience.

5. ADDITIONAL INGREDIENTS

While the highlight of napa cabbage kimchi is the napa cabbage, you can add other
green vegetables to give more texture. These include chives, mustard greens, water
parsley, and young radish greens.
KIMCHI INGREDIENTS

MAIN INGREDIENTS

 4kg (8.8 pounds) napa cabbage (Chinese cabbage), remove thick outer cabbage
leaves
 16 cups (3840 ml) water
 1.5 cups (285g / 10 ounces) Korean coarse sea salt or natural rock salt (for salt
water)
 1/2 cup (97g / 3.4 ounces) cooking salt, medium sized crystals (for sprinkle)

KIMCHI SEASONING / KIMCHI PASTE

 2 Tbsp glutinous rice flour (sweet rice flour)

 1.5 cups (360 ml) water
 1.5 cups (141g / 4.97 ounces) gochugaru (Korean chili flakes)
 540g / 19 ounces Korean radish or daikon radish, julienned
 1 Tbsp fine sea salt
 3.5 Tbsp Korean fish sauce
 2 Tbsp salted fermented shrimp (saeujeot), minced
 140g / 4.9 ounces carrots, julienned
 1/4 cup (42g / 1.48 ounces) minced garlic
 1/2 Tbsp minced ginger
 2 Tbsp raw sugar
 75g / 2.6 ounces onion, blended (with a stick blender or vegetable chopper) or
finely grated
HOW TO MAKE KIMCHI

1. Cut the napa cabbage into quarters and rinse it in running water. Make sure the stem
is intact.

2. Dissolve the coarse salt in the water (16 cups) in a large bowl. Dip the napa cabbage
in the saltwater one at a time and transfer it onto a tray for further salting.
Pinch some cooking salt (1/2 cup total for all pickled cabbages) and rub over the thick
white part of the cabbage. Open each leaf gently and sprinkle the salt over the thick
white part. Repeat this for the rest of the cabbage. Reserve the saltwater from when you
soaked the cabbage for later use.
3. Put the salted cabbage in a large food grade plastic bag or large bucket (wedge side
of the cabbage to be facing up) and pour in the reserved saltwater from step 2. Close
the plastic bag. If using a bucket, get something heavy on top of the cabbage to press
down (e.g heavy pot with water).
Set the cabbage aside for 6 hours to pickle. Rotate the cabbage upside down every 2
hours. Using a large food grade plastic bag will make the turning process much easier
than using a large bucket.
4. Once the soaking process is finished, rinse the cabbages in running water, especially
the thick white part of the cabbage, to get rid of the salt. Place them in a colander and
allow to drain for 1 hour.
5. While waiting, prepare the glutinous rice paste. Mix glutinous rice flour with the water
(1.5 cups) in a saucepan and boil it over medium heat for 5-8 minutes, until it thickens.
Once ready, transfer the rice paste to the medium-size bowl and let it cool. Add Korean
chili flakes once it has cooled. Then, combine them well.
6. Prepare a large mixing bowl and add radish, fine sea salt, Korean fish sauce, and
salted fermented shrimp. Leave it for 10 minutes for the radish to salt down. Add
carrots, minced garlic, minced ginger, sugar, blended onion, and the Korean chili flakes
mixture from step 5. Mix them well. Now the kimchi seasoning / kimchi paste is made,
ready for use.
7. Place a quarter of a cabbage on a tray. Spread the seasonings over each leaf. (You
only need to season one side of the leaf.) 1 to 2 small fistfuls of seasoning is enough
per quarter of cabbage. Repeat this step for the rest of the cabbage. Don’t pull the
cabbage leaves off the stem, leave them attached so it holds together better.
8. Transfer the kimchi into a kimchi container or an airtight container (and put the lid on).
Leave it out at room temperature for 24 hours, then move it to the refrigerator. While
you can start eating it once it’s chilled, you may want to wait 3-4 more days for it to
develop more flavor.
9. Once the kimchi is ready to eat, chop a small portion and store it in a smaller glass
container. This makes it more convenient to serve with your meal. Keep the other
batches intact in the large kimchi container. This way, you only cut it up as needed,
which helps keep the remaining kimchi fresh longer.