place in the vegetables. However, precautions should be taken
against spoilage by aerobic
microorganisms, because in the presence of air, pickle sum is formed which
brings about
putrefaction and destroys the lactic acid. Properly brined vegetables keep well in vinegar for a
long time.
II. Fermentation in brine
Steeping of the vegetable in a salt solution of pre-determined concentration for a certain
length of time is called brining. This type of treatment is adopted in the case of cucumbers and
similar vegetables which do not contain sufficient juice to form brine with dry salt. Brine can be
prepared by dissolving in common salt in water and filtering it through the
cloth to remove
insoluble impurities. The remaining process is similar to that of dry salting method.
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