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US 2014/0370152 A1Published application
Quick pickle fermentation cure
AssigneeFermenting Solutions International, LLC
InventorWilliam A. Scott
Life of this patent
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Abstract
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
Claims8
An accelerated method of pickling fresh produce comprising the steps of:
- a) exposing at least a portion of the internal flesh of the fresh produce;
- b) adding the fresh produce to a fermentation container consisting essentially of a solution of water;
- a pickling fermentation culture, calcium chloride of about 0.5% to about 2.0% on w/w basis of the water;
- and a yeast and mold inhibitor;
- c) maintaining the solution at a temperature of about 25 C to about 35 C for a period of time sufficient to pickle the fresh produce.
2 more elements
Dependencies are inferred from the claim text.