Agriculture Reference
In-Depth Information
most widely used are lactic acid fermentation in brine, and
infusing with vinegar.
Brine fermentation is most often used with cucumbers to
make kosher-style dill pickles, but it is also used to make
sauerkraut. Many other vegetables—like collard greens—can
also be processed this way, but since I've never tried it
myself, I can't guarantee the results will be tasty! There are
three very important aspects of doing brine fermentation.
First, keep everything clean. Second, use only plain salt with
no additives whatsoever, or all sorts of cloudiness and
discolorations will result. (Regular salt contains anticaking
agents that will make the brine cloudy as well as iodine that
will inhibit proper fermentation. Use canning salt!) Finally,
pay close attention to the correct procedure, or your pickles
will be soft and possibly even slimy.
Brine fermentation can take several weeks. It is also
temperature sensitive and works best at temperatures ranging
from 55 to 75 degrees. Before starting brined pickles, make
sure you have both the time and the space to leave the
containers undisturbed for a while. You should only use glass,
nonchipped enamel, or food-grade plastic containers for
fermentation. Under no circumstances should you consider
using a metallic container because the product will become
contaminated and possibly even poisonous. Don't use
old-fashioned wooden barrels because sterilizing them is
practically impossible. Start off with well-cleaned containers
and well-washed produce.
Brined Dill Pickles
• 5 lbs of 3- to 4-inch pickling cucumbers
