204
ssf for foods and beverages
homemade or manufactured in well- equipped factories, are produced
by either steeping in brine or solid fermentation. Here, the latter pro-
cess is explained. Vegetable fermentation is normally performed salt-
ing or a low concentration of oxygen process. Pickling is a common
method for the production of fermented vegetables. Pickling in a solid
form is called dry-salted pickling. e typical process for preparation of
dry salted pickles fermented vegetables includes the selection of veg-
etables, washing in clean water, mixing with salt (1 kg salt for 15–20
kg vegetables), and fermentation. Salt used in this process has to be
pure to avoid quality problems. For instances, contamination of iron
can cause blacken