초록

The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.

대표청구항 ▼

1. An accelerated method of commercially pickling fresh produce in a commercial sized fermentation tank containing a brine water solution without sodium chloride, comprising the steps of: a) exposing at least a portion of the internal flesh of the fresh produce by at least one method of the group co

1. An accelerated method of commercially pickling fresh produce in a commercial sized fermentation tank containing a brine water solution without sodium chloride, comprising the steps of: a) exposing at least a portion of the internal flesh of the fresh produce by at least one method of the group consisting of piercing, cutting, slicing, and dicing;b) adding the fresh produce that is pierced, cut, sliced or diced to a commercial fermentation tank containing a brine water solution, the brine water solution consisting of water, a pickling fermentation culture, calcium chloride of about 0.5% to about 2.0% on w/w basis of the water, and at least one of a yeast inhibitor, a mold inhibitor, a herb and a spice;c) fermenting the produce with only the brine water solution at a temperature of about 25 C to about 35 C for about five days or less until fermentation is complete, wherein the end of fermentation is measured by sugar concentration in the solution being reduced to less than about 0.1%; andd) removing the fermented produce from the commercial fermentation tank. 2. The pickling method according to claim 1 wherein the calcium chloride is present at about 1% w/w of the water solution. 3. The pickling method according to claim 2 wherein the solution is isotonic. 4. The pickling method according to claim 1 which further comprises the additional step of water washing the fresh produce's exposed flesh with a water solution for a time sufficient to allow for a reduction in the sugars present in the fresh produce prior to contacting the exposed fresh produce with the fermentation solution in step b). 5. The pickling method according to claim 4 wherein the water solution is removed by a hydrosieve. 6. The pickling method according to claim 1 wherein the produce is submerged. 7. The pickling method according to claim 1 wherein the produce is diced and the fermentation is complete in about two days or less. 8. The pickling method according to claim 1 wherein the produce is sliced and fermentation is complete in about three days or less. 9. A method according to claim 1 wherein the produce is cucumber. 10. A method according to claim 1 wherein the at least one of a yeast and a mold inhibitor is potassium sorbate. 11. A method according to claim 1 wherein the size of the commercial fermentation tank is at least 19,000 liters.