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Pickle Fermentation

Pickle Fermentation. Lauryn Adkisson. The fermentation process. Wash the cucumbers and remove all remaining stems Prepare the seasonings and boil water Place cucumbers into a glass jar and combine seasonings Pour boiled water into jar and cover with lid

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Pickle Fermentation

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  1. Pickle Fermentation LaurynAdkisson

  2. The fermentation process • Wash the cucumbers and remove all remaining stems • Prepare the seasonings and boil water • Place cucumbers into a glass jar and combine seasonings • Pour boiled water into jar and cover with lid • Place a weight on top of the jar and allow to sit for 3-7 days. • C6H12O6 -> CO2+H20+lactic acid

  3. The Bacteria in the fermentation process • The bacteria that is the big contributor in the fermentation process of pickles is lactic acid bacteria. • This type of bacteria can be seen in form of cocci or rods and they do not use oxygen. • Lactic acid bacteria is important in the process of fermentation is because these bacteria carry out their reactions.

  4. History of the pickle • In 2030 BC, cucumbers brought from their native India helped begin a tradition of pickling in the Tigris Valley • 5,200,000 pounds of pickles are consumed annually in the United States. That's nine pounds per person • In 2001, the first annual Pickle Day celebration occurred in New York.

  5. The benefits of fermentation • Despite most beliefs, bacteria in some forms is good. • By fermenting, you can preserve food, and create more nutrients for your body such as Vitamin B

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