Eastern Visayas State University

Tacloban City
College of Technology
Nutrition and Dietetics Department

ND 243 Fundamentals of Food Technology

Laboratory Report No. 4

Fermentation and Pickling

Date of Submission: May 13, 2024

Submitted by:
Cartel, Shaina
Gomba, Dashel Rose Samantha Isabel J.
Guia, Kristha Mae T.
Olaya, Imee Rayenelle B.
Regis, Leanne C.
Tualla, Kristen Mae G.
Tubes, Almira B.

May 2024
 FERMENTATION AND PICKLING

INTRODUCTION

Even before the initiation of preservation technology, different kinds of preservations

were already widely used. According to Shephard (2006), the ancient times weren’t
interconnected with different nations, they are small, isolated, and self-sufficient communities
who has a problem with food scarcity due to unpredictable climate, disasters, and invasions
from aggressors during wars. Due to this, ancient people began searching for ways to
preserve life by preserving foods.

Throughout history, various cultures have employed fermentation and pickling as

methods to preserve food. These techniques have now become a part of some of the world's
dietary customs and traditions. As a technique, fermentation was developed as a low energy
way to preserve foods, featuring alongside drying and salting in days before the advent of
refrigeration, freezing, and canning. Preservation occurs by the conversion of carbohydrates
and related components to end products such as acids, alcohols, and carbon dioxide. This
develops the environment of the food to not be conductive to microbial growth and retains
some of the nutritional value of the food (Bamforth, et.al., 2019). Pickling on the other hand,
is the process of using an acidic brine to preserve a food. This age-old technique involves
submerging vegetables, fruits, or even meats and fish in a tangy brine. This brine can be made
with just salt water, sugar water, a squeeze of citrus, or vinegar, or a combination of these.
Sealed in jars for a few days, the pickling process transforms the flavors, adding a delightful
sour kick (Asia Society, n.d.).

One study conducted about fermentation is a study of Llorca et. al., (2004) entitled
“Effect of fermentation time on texture and microstructure of pickled carrots” wherein five
different devices and tests were applied: puncture with needle, penetration with sphere or
cylinder, texture profile analysis (TPA) and Warner–Bratzler knife. The results indicated a
considerable difference in texture between unprocessed and 1-day pickled carrots. None of
the tests applied was able to detect differences in texture between samples taken after 1 day
of pickling and samples taken at any other point in the pickling process. Some penetration of
salt could be seen after 1 day of the pickling process, and a massive penetration of salt at the
end of it. This shows how fermentation time greatly affects the texture and microstructure of
foods.
 Another study conducted is a study of Gezginc et. al., (2021) entitled “Chemical,
Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles
Produced Using Salt and Vinegar at Different Concentrations” in which the researchers aimed
to establish a production standard for pickle samples, which are produced with different salt
and vinegar concentrations, and pickles produced in industry. The results indicated that the
most successful sample was the 3rd sample with 10% salt - 0 % vinegar and was followed by
Sample 7, with 10% salt - 30% vinegar. This suggests that the right amount and balance of
salt to vinegar ratio provides a desired taste and texture of the pickled product.

The studies mentioned above used carrot and cucumber as the main ingredient for
fermentation and pickling. These studies are relevant as the aim of this laboratory exercise is
to differentiate the fermentation using salt, and pickling using acetic acid based on their acidity,
salinity, and organoleptic characteristics with the use of carrots and cucumbers.

MATERIALS

During the laboratory, the following ingredients were used: 140 grams of carrots
(trimmed weight), 150 grams of cucumber (trimmed weight), 480 grams of water for salt brine,
240 grams of water for acid pickle, 330 g of rock salt for salt brine, and 240 grams of distilled
vinegar for acid pickle.

In addition, the equipment used were the following: 1 piece of plastic basin, 1 piece of
pH Meter, 2 pieces of chopping boards, 1 piece of weighing scale, 2 knives, 1 piece of
thermometer, 1 scale tray, 2 pieces of preserving jars, 4 pieces of 1/2 cup measuring cups, 2
spoons, 1 salinometer, and 1 cauldron.

METHODS

Fruit and Vegetable Preparation

For fruit and vegetable preparation, the carrots (salt brine) and cucumbers (acid pickle)
were chosen as the main ingredients for pickling and fermentation. Before washing and cutting
the vegetables into cubes, the vegetables were first carefully weighed, with the carrots
weighing 160 grams for untrimmed weight and 250 grams untrimmed weight for cucumber.
After weighing, the vegetables were then washed, peeled, cut into cubes, and re-weighed for
their trimmed weight to ensure that measurements were accurate befitting the glass jars.
Subsequently, the cut produce of cucumber was blanched for 30 seconds and then followed
by carrots, these two vegetables were drained of any excess liquid after blanching. To further
reduce moisture content, the blanched carrots and cucumbers were placed on trays.

Glass Jar Preparation

In the second preparation, the glass jars were thoroughly washed with dishwashing
soap and rinsed to ensure cleanliness. The jars were then positioned with their tops facing
upwards and submerged in boiling water, ensuring the water level was approximately 1 inch
above the jar tops. The jars were boiled for 10 minutes and subsequently allowed to cool.
These steps were essential in preparing the glass jars for the subsequent fermentation and
pickling processes.

Pickling Method
For the pickling process, 240 grams of water and cider vinegar with 5% acidity were
used as brine for the cucumber. The ingredients were mixed and boiled for 5 minutes. After
boiling, the solution was allowed to cool, and the acidity was measured using a pH meter with
a result of 2.45 pH. The cucumbers were then added to the jar for marination, allowing them
to soak for 10 minutes. The glass jar was filled evenly with the cucumbers, with at least 5mm
of headspace remaining uncovered.

Fermentation Method
In the case of fermenting the carrots, 330 grams of rock salt and 480 grams of water
were combined. The ingredients were mixed and boiled for 5 minutes, however, during this
procedure, group 3 encountered a problem wherein the salt was not able to dissolve efficiently.
Fortunately, they were able to solve the problem, and were able to cool down the solution.
After cooling down, the salinity of the salt brine was measured using a salinometer, the salinity
of the salt brine is 2.53%. The glass jars were then filled with the carrots, and the cooled
brined solution was added, leaving at least 5mm of headspace and ensuring the jar remained
uncovered. To process the pickled products, brine and pickled jars were placed in a water
bath, and gone through the process of exhausting to remove the bubbles. The water bath was
then heated until the temperature of the jar reached 78 to 82 degrees Celsius, and this
temperature was maintained for 30 minutes. Afterward, the jars were removed from the water
bath, and the caps were tightly sealed. The sealed products were heated at boiling
temperature for an additional 10 minutes. Finally, the jars were removed from the water bath.

RESULTS
Date: 05/16/2024

I. Fruit and/or Vegetable Preparation

Table 1.1
Salt Brine Acid Pickle
Fruit and/or Vegetable Used Carrots Cucumber
Untrimmed Weight 160 g 250 g
Trimmed Weight 140 g 150 g
% Recovery 87.5 % 60%
Weight of Cut fruits/veg 3g 3g
% Recovery 2.7 % 2%

Ingredients

Table 1.2
Salt Brine Acid Pickle
Parameters Weight, g Weight, g
Water 480 g 240 g
Rock Salt 330 g -
Distilled Vinegar - 240 g
TOTAL 810 g 480 g

I. Pickling and Fermentation

Table 2.
Salt Brine Acid Pickle
 Pickling Date 4/16/24 4/16/24
Salt Brine Salinity 2.53%
Acid Pickle pH 2.45
Weight after pickling 4g 4g
No. of glass jars produced 1 jar 1 jar
Weight per glass jar 608 g 550 g
% Yield (from cut materials) 12.5 % 40 %
Overall Yield (from fresh) 87.5 % 60 %

II. Processing

Table 3:
Start of Exhausting Time 5:12 pm 5:12 pm
End of Exhausting Time 5:42 pm 5:42 pm
Internal Temperature 80°C 80°C
Start of Processing Time 5:05 pm 5:05 pm
End of Processing Time 6:30 pm 6:30 pm

III. Sensory Evaluation

Evaluation Date: April 23, 2024

Table 4. Description and Discrimination

Attributes Salt Brine Acid Pickle
Color The orange color of carrots Has a pale color
has retained. No color
changes.
Aroma Tangy, slightly sour and Tangy and vinegary
earthy aroma
Texture Firm Slightly Soft
 Taste Salty Tangy, acidic, and has a
subtle sweet taste
Overall Too salty with a slight More tolerable to eat with a
natural sweetness of the sour and subtle of sweet
carrots and it retain some taste
crunchiness

Preference Test

Table 5.
Pickle Type Frequency, N Percentage, %
Salt Brine 1 5%
Acid Pickle 19 95%

Reasons for Preference

Table 6.
SALT BRINE ACID PICKLE
→ Prefers salty foods → More tolerable
→ More edible and flavorful
→ Prefers sour foods
→ Has sweet taste
→ Taste like tamarind

DISCUSSION

For this laboratory, 1 jar of salt brine carrots and 1 jar of acid pickled cucumber were
made. The findings obtained as a result of the pickling and fermentation, processing, sensory
evaluation, and preference test are given below.
 A. Fruits and/or Vegetable Preparation
Table 1.1 shows the untrimmed and trimmed weight of carrots and cucumbers.
As shown in the table, there is a significant difference in trimmed weight between carrots and
cucumbers with cucumber having a 100g difference from its untrimmed weight and carrots
having only a 20g difference. This shows that there are more waste products when using
cucumber due to the cucumbers’ high-water content. The vegetables’ water content affected
the overall weight of the vegetables because when the water is removed or reduced during
processing, it will affect the weight of vegetable.

Table 1.2 shows the ingredients of salt brine solution and acid pickle solution,
salt brine had 480 grams of water and 330 grams of salt while acid pickle solution had 240
grams of water and distilled vinegar ratio. Based on the information provided, the ratio of salt
brine solution is not a 2:3 ratio but a 1.45:1 ratio. If the salt is at 330 grams, then the water
should be at 220 grams to achieve a 2:3 ratio.

B. Pickling and Fermentation

Table 2 presents the data of the pickling and fermentation; the date of pickling
and fermentation was held on the 16th of April in the year 2024. The salinity of the salt brine is
at 2.53% salinity which still falls in the recommended range for salt brine according to Parrish
(2022). The pH of the acid pickle is at 2.45 pH, this also falls in the recommended range
according to pH Applications (n.d.), pH Applications (n.d.). stated that the recommended pH
level of pickles is lower than pH4 (if 4% or more salt is contained), or, lower than pH4.6. The
salinity and pH of salt brine and acid pH should be well adjusted as it would contribute to a
much more successful fermented and pickled products.

C. Processing
Table 3 shows the internal temperature while exhausting and processing, the
time the exhausting and processing started, and the time the exhausting and processing
ended. The water bath exhaustion lasted for 30 minutes starting from 5:12 pm to 5:42 pm
while keeping the internal temperature at 80 degrees Celsius. In addition, the processing time
lasted for 1 hour and 25 minutes starting from 5:05 pm to 6:30 pm while also keeping the
internal temperature at 80 degrees Celsius.
 D. Sensory Evaluation
The salt-brined carrots and acid-pickled cucumber were sensory evaluated on
April 23, 2024; it was 7 days after the pickling date which was on April 16, 2024.

Table 4 compares the attributes of salt-brined carrots and acid-pickled

cucumber according to their color, aroma, texture, taste, and overall description and
discrimination. In terms of color, the carrots pickled on salt brine retained their orange color,
while those picked in acid turned pale. The pale color of the cucumber may be due to the
pigment degradation of chlorophyll (Montano, et.al., 2016). In terms of the aroma, salt-brined
carrots have a tangy, slightly sour, and earthy aroma while acid-pickled carrots have a tangy
and vinegary aroma. In terms of the texture, salt-brined carrots retained a firm texture, while
the acid-pickled cucumber became slightly soft. The softness of the cucumber may indicate
that the vinegar:water solution was too weak (University of Minnesota Extension, n.d.). In
terms of taste, salt-brined carrots are salty with a slight sweetness from the carrots and
retained some crunchiness while acid-pickled carrots are tangy, acidic, and have a subtle
taste. In terms of the overall evaluation, the table concludes that salt-brined carrots are too
salty while acid-pickled carrots are considered more tolerable to eat, with a sour and subtly
sweet taste.

E. Preference Test
Based on the presented data in table 5, the results indicated a strong
preference for acid-pickled cucumber over salt-brined carrots with a 90% difference. Only 5%
(1 out of 20) preferred the acid-pickled cucumber while the remaining 95% (19 out of 20)
preferred salt-brined carrots. Reasons for choosing acid-pickled cucumber include: (1) more
tolerable, (2) more edible and flavorful, (3) prefers sour foods, (4) has sweet taste, (5) tastes
like tamarind. The only reason for choosing salt-brined carrots was that the participants
preferred salty foods.
CONCLUSION

Fermentation and pickling may sound easy, but it is not. Overall, the procedures the
group 3 did were fruit and vegetable preparation, pickling method, fermentation method, glass
jar preparation, processing, and sensory evaluation. From this laboratory, I learned that the
ratio should be well proportioned as to not make the product with a weak brine/vinegar or too
strong brine/vinegar as it affects the overall sensory attributes of the product. Some things that
might improve the overall sensory attributes of the product are to follow the 2:3 (water:salt)
ratio and to wash the salt-brined carrots and acid-pickled cucumber before eating to lessen
the amount of salt and vinegar present. In addition, the chosen fruits/vegetables should be
well thought of and should consider how much waste product the fruit/vegetable will produce,
so that you can make the most of it.

ANSWERS TO QUESTIONS

1. Why do we need to remove bubbles before sealing the glass jars?

- We need to remove bubbles before sealing the glass jars to prevent spoilage and to
ensure a good seal. Air left in the jar permits oxidation, which can promote microbial
proliferation. In addition, if there's too much air in the jar, it can interfere with the jar's ability to
drive out the extra air in the top and develop a good seal.

2. What is the purpose of having a headspace in filled glass jars?

- Headspace is needed because foods expand as jars are heated. The air in a food,
its starch content and the processing temperature determine how much a food will expand.
Air expands greatly when heated to high temperatures, the higher the temperature, the greater
the expansion.

3. Differentiate the two (2) types of pickling?

- There are two types of pickling, salt brine and vinegar pickle. Salt brine pickling relies
on friendly bacteria that convert vegetable sugars into lactic acid, creating a tangy, complex
flavor over time. This method utilizes salt to promote good bacteria while hindering bad ones.
The resulting pickles are slightly softer and often have the pickling liquid consumed alongside
them for its nuanced taste. In contrast, vinegar pickling takes a more direct approach. By using
vinegar (like white or apple cider) as the pickling agent, it instantly creates an acidic
environment that discourages spoilage. This method results in a more intensely sour flavor,
with the vinegar often being too strong to drink.

4. Why is the acidity of vinegar important in pickling?

- The acidity of vinegar is important in pickling because acetic acid in vinegar creates
a hostile environment for spoilage bacteria and mold that would otherwise decompose the
food. By lowering the pH level (increasing acidity), vinegar makes it difficult for these harmful
microbes to grow and reproduce.
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CONTRIBUTIONS
Guia, Kristha Mae T. solely made the laboratory report of Laboratory Number 4:
Fermentation and Pickling. The data acquired were from the group of Corregidor, Kyla.

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