Brief manual about

fermentation and
pickling
 Fermentation is the
process of conversion of
carbohydrates into
alcohols and acids.
This conversion is made
by microbes: bacteria
and yeasts.
 Microbes colonize and
cultivate everything from
our digestive systems to
the food and drink we eat.
 There are three basic forms of fermentation:

Ethyl alcohol fermentation

the pyruvate molecules in starches or sugars are
broken down by yeasts into alcohol and carbon
dioxide molecules to produce wine and beer
Acetic acid fermentation
alcohol, starches or sugars from grains or fruit
are transformed into sour tasting vinegar and
condiments
This is the difference, for example, between
apple cider vinegar and apple cider.
 Lactic acid fermentation
yeasts and bacteria convert starches or
sugars into lactic acid in foods like
sauerkraut, kimchi, pickles, yoghurt and
sourdough bread.

Each of these kinds of fermentation is down

to the work of microbes specialized at
converting certain substances into others.
 Adenosine triphosphate (ATP)
is an energy-carrying molecule
found in the cells of all living things.
ATP captures chemical energy
obtained from the breakdown of
food molecules and releases it to
fuel other cellular processes.
 Microbes use carbohydrates as a
source of energy, to produce ATP.
This happens in two ways:
1. when oxygen is available:
aerobic respiration > glucose is
converted into pyruvic acid > ATP
2. when oxygen is not available:
fermentation > leads to the production
of lactic acid > ATP
Lactic acid fermentation
 Pickle is the name of the
fermented ingredient that
becomes acidic during the
process
Today for pickle we commonly
mean a vinegar preserved
ingredient
 The microbes present or in the
surrounding liquid (such as brine for
fermented vegetables) prevent
putrefying bacteria from colonizing
the food instead.
 While many microbes are naturally
present in the air we breathe,
fermentation often requires a specific
"starter" set of cultures.
Making fermented vegetables, on the
other hand, is a more gradual process
composed of several phases that
don't require as much direct
intervention to manage.
Use mineral water and not tap
water: chlorine in tap water
makes it safer for us but not
good for the microbes
Sugar or honey can be added,
to favor the activity of bacteria
 Once fermentation
begins, controlling the rate of
fermentation and end product is all
down to the balance of water and
sugars, temperature and time.
Exposing your fermenting food to air
can not only prevent proper
fermentation from taking place but
also increase the risk of spoilage and
food poisoning.
Aside from being a part of many
recipes, submerging fermenting food
in brine (a salt solution) prevents it
from coming into contact with the air.
This method works for solid pieces of
food like chopped vegetables.
 Many home fermenters use containers such as
a mason jar with a lid or storage containers where
food can be sealed and stored for long periods
without air contamination.
Typically this equipment will have a valve or release
to vent carbon dioxide released during fermentation
unless the end product (wine or kombucha, for
example) benefits from carbonation.
Alternatively sealed containers can be opened on a
regular basis to manually let trapped carbon
dioxide out. This process requires more careful
monitoring to prevent food spoilage.
Temp & Time
<10°C - slow fermentation - better texture
and flavor development - up to 6 months
10-20°C - medium fermentation - still
good flavor development and texture - 2
to 6 weeks
>20°C - quick fermentation - textures are
softer, flavor is sharper rather than tangy
Slow and medium fermented products
can be suitable for further cold storage
preservation
Quick fermentation may not give
products easy to preserve in cold
storage. Preservation is suggested by
freezing.
The only way to really know
when a ferment is ready is to
taste it.
Materials and equipment
Make sure that jars and any other container
used to ferment are clean and sanitized
Eventual soap or sanitizer leftovers may
affect the work of bacteria
Prefer cleaning & sanitizing the equipment
with sodium bicarbonate and/or oven
sterilization
Jar lids must be in good conditions and
without traces of rust or moulds
Fermenting with sous
vide pouches
 Sous vide bags can be a valid
alternative to jars both for brine
application or just salt
 Always leave 15% of the bag
empty, close to the sealed edge, to
open and vent it, then seal again
The method is particularly suitable
for fermentations started with just
ingredient + salt
The natural brine that forms day
after day coats the ingredient
perfectly and more easily than in a
jar