Tag Archives: fermentation

Pickling And Fermentation In Oregon Retail Food Establishments

Pickling And Fermentation

Pickling And Fermentation In Oregon Retail Food Establishments Cold brining, hot brining and natural fermentation are commonly used to make pickled products.    All  three  processes  are  allowed  without  additional  regulation  in  the  2013  ODA Retail Food Code as long as the options below are followed. Examples of these types  …

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Kimchi – Korean Well Known Fermented Food

Different types of kimchi available in Korean peninsula

Kimchi is the most important traditional fermented food in Korea and one of the most widely consumed in other East Asian countries like Japan and China. Information about kimchi can be retrieved from the ancient Korean book “Samkuksaki,” published in 1145 A.D., as well as in many other documents such …

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Tempeh Fermentation

Tempeh Fermentation

What is Tempeh? Tempeh is a fermented food, originating from Indonesia, which came about as a by-product of tofu production. It has since arrived in Singapore and formed part of our local cuisine; along with other fermented soy products, such as soy sauce and bean paste. Tempeh is formed when …

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Preservation Of Vegetables By Fermentation And Salting

Fermentation Cabbage

Among the sensible strategies of conserving surplus meals, particularly worthy of consideration right now, arc these based mostly on preservation by fermentation and salting or brining. Owing to the big growth of canning on this nation over the past technology and the benefit with which contemporary greens could also be …

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Quick Fresh Pack Dill Pickles

Dill Pickles

QUICK FRESH-PACK DILL PICKLES 8 lbs of 3- to 5-inch pickling cucumbers 2 gals water 1-1/4 cups canning or pickling salt (divided) 1-1/2 qts vinegar (5%) 1/4 cup sugar 2 qts water 2 tbsp whole mixed pickling spice about 3 tbsp whole mustard seed (1 tsp per pint jar) about …

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Bread And Butter Pickles Recipe

Bread And Butter Pickles

BREAD-AND-BUTTER PICKLES 6 lbs of 4- to 5-inch pickling cucumbers 8 cups thinly sliced onions (about 3 pounds) 1/2 cup canning or pickling salt 4 cups vinegar (5%) 4-1/2 cups sugar 2 tbsp mustard seed 1-1/2 tbsp celery seed 1 tbsp ground turmeric 1 cup pickling lime (optional) for use …

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Why Can Foods?


Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is a fulfilling experience …

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Understanding And Making Kimchi


What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green …

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Pickling And Fermentation In Oregon Food Service Facilities

Refrigerator Pickles

There are three processes commonly used to make pickled products in food service facilities: hot brined product, cold brined product and natural fermentation. All three processes are allowed without additional regulation in the Food Sanitation Rules as long as the options below are followed. Some examples of products that would …

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Fermented Pickles