PARAMETRIC RECIPE
SALTING, PICKLING, AND FERMENTING
Preserving food means suppressing the growth ofharmful bacteria, and there are several proven ways to do that. The most
which encourages water to pass by osmosis through the semipermeable walls of plant cells. Adding vinegar or some other
common approach is to remove water from the food. Heated dehydration is one obvious way; another is to add salt or sugar,
acid suppresses microbes by lowering pH. Fermentation changes pH indirectly by nurturing desirable bacteria that secrete acid.
PRESERVING FRUITS AND VEGETABLES
1
2
Select an ingredient and a preservation method. Th e Best Bets for Prese rvation ta bl e at right suggests many good options. Mix brine or cure, and combine with aromatics. Use th e ta bl e of Formulas for Prese rving Produce on the next page to dete rmin e quantities. Note that weights a re sca led in proportion to th e vinegar for vinegar pi ckl es and to the fruit or vegetabl e for other kind s of prese rves.
3 Cook or ferment . For so ur or sweet and
vinegar pickl es, bring th e brine aromatics to a simm e r, a nd pour over the pre pa red ingredi e nts. For oil and sugar prese rves, coo k all ingredi e nts over low hea t until th ey a re very te nde r and their surfaces are nearly dry. Kee p fe rme nted pickl es or sa uerkraut unsea led in a dark, cool pl ace for at least two weeks; check th at liquid ex ud ed from th e ingredi e nts always cove rs th e solids.
4
Refrigerate (nonfermented preserves only). After coo king, cove r th e ingredients completely with brin e or cure, vacuum sea l th e m or place th e m in an airti ght co ntainer, and then refrige rate th e m to pi ckl e or cure.
Keep hrined and cured products refrigerated.
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Best Bets for Preservation Fermented pickle Sugar preserve
Vinegar pickle
Salt pickle
apple
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~ pricot
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Ingredient
bean sprout
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beet
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bell pepper
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cabbage
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carrot
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cauliflower
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cherry
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citrus
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coconut, young
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chili
cucumber
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~ggplant
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grape
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lychee
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mang~ green
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melon
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mushroom
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okra
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olive
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onion
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green bean
mustard seeds
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garlic
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fig
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papaya, green
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peach
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pear
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pineapple
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radish
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rhubarb
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rutabaga
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seaweed
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tomato
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turnip
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zucchini
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VOLUME 3 路 ANIMALS AND PLANTS
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