Pickled vegetables are common worldwide and are a flavorful and probiotic-rich food. With their refreshing taste and unique aroma, they are used as side dishes and sometimes even as standalone dishes, becoming an integral part of culinary cultures.

Common types of pickled vegetables include Korean kimchi, German sauerkraut, Japanese tsukemono, Russian pickled cucumbers, French cornichons, and more. They can enhance the flavors of a meal, increase appetite, and help alleviate greasiness.

These varieties of pickled vegetables can be paired with different dishes according to personal preferences and culinary needs. For example, Korean kimchi pairs well with grilled meat, fried rice, and Korean barbecue. German sauerkraut can be enjoyed with sausages, roasted meats, and stews. Japanese tsukemono complements sushi, stir-fried noodles, and grilled fish, among others.

The Chemical Principles of Making Pickles

The key foundation of pickle making is lactic acid bacteria. Pickling vegetables involves the transformation of sugars in the vegetables into lactic acid through the use of salt and lactic acid bacteria. This process not only alters the texture and flavor of the vegetables but also extends their shelf life by increasing the PH value (suppresses harmful bacteria).

Lactic acid bacteria are abundantly found in nature and are known as probiotics. They thrive in anaerobic conditions and are commonly present in dairy products, fruits, vegetables, meats, and their derivatives. These bacteria ferment carbohydrates into lactic acid.

Lactic acid bacteria play a vital role in maintaining a healthy microbial balance in the gastrointestinal tract. They regulate the gut microbiota, promote gut health, prevent the growth of harmful bacteria, improve gastrointestinal function, and enhance immune response. So eating pickled vegetables in moderation is very good for your health!

What Changes Occur in Vegetables during the Pickling Process?

Stage 1: Day 1-3

During this stage, aerobic microorganisms continue to multiply, consuming the oxygen present in the water and the jar. Anaerobic lactic acid bacteria slowly reproduce and produce lactic acid. Yeast and other bacteria also multiply, resulting in the production of carbon dioxide, esters, phenols, and other substances.

Stage 2: Day 3-15

During this period, carbon dioxide levels in the jar increase, oxygen is depleted, and aerobic microorganisms and insect eggs gradually die off. Lactic acid bacteria thrive in the high-sugar environment, rapidly multiplying and dominating the fermentation process. The pH level decreases, and nitrite is rapidly formed. This stage is crucial for the development of the tangy flavor in pickles. At about 2 weekends, the pH drops below 4, and nitrite is extensively degraded by the acidity. To avoid nitrite, it is advisable to eat pickles after 2 weeks.

Stage 3: Day 15-30

At this point, most of the sugars have been consumed, and the growth rate of lactic acid bacteria slows down. Simultaneously, other bacteria such as lactobacillus brevis, pediococcus, and enterococcus continue fermenting, producing lactic acid, acetic acid, ethanol, and other metabolites. The acids and alcohols undergo esterification catalyzed by enzymes, resulting in the formation of aromatic esters that give pickles a complex flavor profile. The third stage is crucial for the development of the unique flavor of pickles.

At the end of this stage, lactic acid accumulates, and their activity decreases. A small amount of acid-resistant molds may gain an advantage. Therefore, pickles have a limited shelf life, and it is best to consume them as soon as possible. You can start enjoying pickles after approximately 2 weeks of fermentation. As time goes on, any remaining pickles will become more flavorful, reducing waste and ensuring a delicious experience.

Basic Steps and Considerations for Pickling Vegetables

Step 1: Prepare the Ingredients

Regardless of the vegetable, wash it thoroughly, remove any inedible parts, and cut it into small pieces.

  • Note: Avoid using boiled water to wash the vegetables as it may kill the lactobacillus naturally present in them, which is essential for fermentation.

Step 2: Clean the Container and Utensils

Rinse the jar with boiling water and let it air dry naturally, or use a utensil sterilizer.

Step 3: Prepare the Brine Solution

A 6% brine solution is the most suitable for pickling vegetables and has a higher success rate. A lower concentration of salt may accelerate the fermentation process, making it less suitable for beginners trying homemade pickling for the first time.

  • Tip: You can use non-iodized salt to prevent the vegetables from darkening during fermentation. However, regular salt is sufficient if you don’t mind the slight color change.

Step 4: Place the Prepared Vegetables and Brine in the Jar

Ensure that the vegetables are completely submerged in the brine solution, as the presence of oxygen in the air hinders the growth of lactobacillus. Keep the jar in a dry, cool, and dark place. Check it every few days, and if you notice small bubbles on the surface of the water, you can open the jar to release the gas before sealing it again for further fermentation.

  • Tip: Start by placing the vegetables that are more likely to float at the bottom of the jar and then add the ones that tend to sink, preventing some vegetables from floating and coming into contact with oxygen.