Pickling and fermentation are two methods of preserving food that can bring out the subtlest flavours. Pickled foods can be bright, sour and full of tang. Although they may overlap in certain areas, pickled and fermented foods are made differently. We will be breaking down pickling and fermenting and a deeper dive into each preservation method.
Pickling vs Fermenting
Pickling is different from fermenting because they have to go through a process that gives them a sour taste. Pickled foods are acidic because they are soaked with acidic brine. Fermented foods are sour due to a chemical reaction between naturally occurring sugars and bacteria. There is a distinction between Lacto-fermented pickles and quick pickles. We’ll discuss this further below. Both fermentation and pickling can take place in mason jars or canning jars.
What is Pickling?
Pickling is a method for preserving food in an acidic liquid. Quick pickling is a method of preserving foods in an acidic liquid. It includes water, vinegar and pickling salt. You can also add pickling Spices to enhance the flavour of your pickled foods. Your brine should not contain acid if you use the Lactic Acid Fermentation process. Instead, it should be only water, salt, or any other flavourings you prefer.
Pickled Foods
Pickling is a great way to enjoy food. There are many types of pickled food. Here are some foods that you can pickle:
- Vegetables The most popular food to pickle are vegetables. Pickling vegetables is possible with almost any vegetable. However, it’s best to pickle those with a firm texture like onions, cucumbers, carrots and cauliflower. Pickling time will vary depending on the size of the vegetable. This is something to keep in mind as you plan your pickling time. Avoid picking large leafy greens such as spinach and kale. The classic giardiniera is also possible. This mixture of pickled vegetables such as red chilis and carrots, celery, celery, and cauliflower. Giardiniera is often used in Chicago for Italian beef sandwiches and New Orleans muffuletta.
- Fruits Pickling fruit can add both sourness and sweetness to any dish. Because of their firm structure, mangoes, strawberries and plums, peaches, pears, and apples are great fruits to pickle. The fruit will soften a little due to the acidic brine. Add aromatics such as mint or citrus rinds to enhance the flavours of sweet fruits. To ensure your delicacies last longer, you can also pickle various tropical fruits.
- Pickling Eggs is a popular practice in some parts of the world. Pickling liquids, herbs, garlic, and hard-boiled eggs are put into a glass container. Beet juice is another popular addition to pickled eggs. It gives the eggs a bright pinkish-purple colour with tangy beet flavours.
- Meat Pickling meat can be a great way to preserve certain meats and give them a unique flavour. Pickling meats that are suitable for pickling include sausages, knockwursts, beef, and pork.
- Fish Pickled fish is a special treat in cold countries. Pickled herring is the most well-known pickled fish. Other practical pickling options include perch, walleye and other white fish.
What is Pickling Salt?
Pickling Salt is a finely mated salt that contains no additives. Pickling salt can also be called preserve salt or canning salt. It is made from pure sodium chloride and doesn’t contain any iodine or anticaking agents, which are commonly added to table salt.
What is Fermentation?
Fermentation refers to the chemically breaking down living organisms such as carbohydrates and glucose into alcohol or acids. Anaerobic fermentation is a process that uses very little oxygen to ferment food. Fermentation creates the desired change in food’s structure, flavour, and many healthy probiotics.
There are three types of fermentation
Here are three types of fermentation your food can go through:
- Lactic Acid Fermentation: This fermentation uses lactic-producing bacteria to ferment and break down the food. To convert starches and sugars from sugar to acid, all you need is water, salt, and the naturally occurring sugars in the food. You can make kimchi and sauerkraut, yoghurt, pickles, or other fermented foods, provided that vinegar is not added.
- Alcoholic fermentation This is when sugars and grains are broken down by yeast and bacteria and then converted to carbon dioxide and alcohol molecules. You can use the naturally occurring yeast found in fruit or cellars to start the fermentation process immediately. To make beer, wine, cider, mead, mead and sake, alcoholic fermentation is used.
- Acetic acid fermentation This type of fermentation is also called natural fermentation. It usually requires a starter culture containing living organisms or a SCOBY. The acetic acid fermentation process is used to make kombucha, ginger beer and apple cider vinegar.
Different types of Fermented Foods
Many types of fermented foods can be made because fermentation is so flexible.
- Bread Sourdough is a bread made from naturally occurring yeast and bacteria.
- Kefir is a fermented milk beverage that’s often described as thin yoghurt.
- Kimchi is a Korean side dish made of fermented vegetables and seasoned with a variety.
- Sauerkraut- Shredded and fermented cabbage
- Yoghurt is a fermented milk product which combines yoghurt cultures with milk to create a custard-like product.
- Lacto Fermented Pickles are vegetables left at room temperature in a brine of salt and water for a prolonged period.
- Vinegar is an acidic liquid made from fermenting wine or fruit. It’s used to enhance flavour or as a condiment.
- Tempeh is a traditional Indonesian protein base made from fermented soybeans that have been shaped into a cake-like shape.
- Miso is a Japanese staple made of fermented soybeans and ground into a paste.
Different types of fermented drinks.
Fermentation isn’t limited to food. You may be surprised to find your favourite drink on the fermented drink list.
- Ginger Beer is a non-alcoholic bubbly drink made with fermented ginger and yeast.
- Wine is an alcoholic beverage that is traditionally made from fermented grapes
- Beer is an alcoholic beverage made from yeast, hops, malt and other cereal grains
- Kombucha is a fizzy drink made with tea, yeast, sugar, bacteria, and other ingredients
- Cider is an alcoholic beverage that’s made from apples
- Mead is an alcoholic beverage made with honey, water, yeast, and other ingredients
- Sake is an alcoholic beverage made of bran-removed Rice
Pickles can be fermented.
Quick pickles do not ferment, but Lacto-fermented pickles ferment. Quick pickles are the most popular pickle you will find in grocery stores. They do not ferment because they use vinegar in their pickling brine. Lacto-fermented pickles are fermented as they use only water and salt in the brine.
Is vinegar fermented?
Vinegar can be fermented. Vinegar goes through two fermentations: alcoholic fermentation and acetic acid fermentation. The yeast will first consume the natural sugars to start fermentation. The yeast will then produce alcohol through this process known as alcoholic fermentation. The oxygen is then fed to the alcohol. This causes bacteria growth and acid production, resulting in acetic acid ferment.
