Week 4-7

PERFORM ALCOHOLIC FERMENTATION OF FRUITS/ VEGETABLES

WHAT IS THIS LESSON ABOUT?

This lesson focuses on the techniques in performing alcoholic fermentation of

fruits and vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. discuss the steps in making wine;

2. perform alcoholic fermentation; and
3. appreciate the value of performing alcoholic fermentation of
fruits/vegetables.

LET US DEFINE:

1. Alcoholic fermentation - the decomposition of simple sugars into alcohol and

carbon dioxide by means of enzymes and yeast,
2. Pasteurization - method of food preservation subject to sufficient heat to kill
most of its bacteria without altering flavor or other characteristics. This
method was named after Louis Pasteur.
3. Prepare - to make ready, usually for a specific purpose
4. Extract - to draw liquid by effort
5. Filter - a method of separating solid particles, impurities, etc, from fluid by
passing it through a porous substance.
6. Strain - to pass through a screen, sieve, external force to remove or free by
filtration
7. Yeast - a yellow, frothy substance consisting of a mass of minute fungi which
germinate and multiply in the presence of starch or sugar and form alcohol
and carbon dioxide during a process of fermentation induced by an enzyme.
8. Enzymes - any of various organic substances that are produced in plant and
animal cells and cause changes in other substances by catalytic action
9. Siphon - a tube having a bend for transferring liquids from a higher to lower
level over an intervening elevation by making use of atmospheric pressure.
10. Decant - to pour off gently so as not to disturb the sediment to pour one
container into another
11. Clarify - to free from impurities, as wines or fats
12. Crosswise - across
13. Chop - to cut up in small pieces.
14. Hydrometer - calibrating of sealed tube weighted at one end for
determining the density or specific gravity, especially of liquids and
solutions
15. Cold Stabilization - a process used in wine making to reduce tartrate
crystals (potassium bitartrate) in wine
16. Fermentation - the transformation of carbohydrates into alcohol or acids
through the action of microorganisms in anaerobic or partially anaerobic
condition
17. Free-run juice - a considerable amount of juice immediately liberated
that can be used for verification which is typically of a higher quality
than the pressed juice.
18. Gelatin - in wine making for centuries and is recognized as traditional
method for wine fining or clarifying.
19. Heat stabilization - the process or removing unstable proteins by absorption
unto bentonite, preventing them from precipitating into the bottled wine.
20. Oenology - a science of wine and winemaking.
21. Unsoaked wine - a wine fermented in a barrel made of stainless steel or other
material having no influence in the final taste of the wine.
22. Vintage - a single season’s wine production, usually referring to the specific
location in which a particular wine is produced.
23. Winemaking or vinification - the process of wine production from the
selection of raw materials (fruits and vegetables) to the bottling of finished
wine.
24. Zymology - the science of fermentation.

LET US STUDY:
A. Wine Processing

Wine is a product of partial or complete fermentation of the juice of grapes. In

our country , we are substituting our native fruits in place of grapes. The Bureau of
Plant is producing kasoy wine from the juice of kasoy fruits in a semi pilot plant
scale. The nuts of the kasoy fruits command high commercial value while the fruit
are just thrown away, so we utilize the fruits by processing it into wine. The
Laboratory Services Division has and still conducting researches on the production
of fruit wines from the following fruits; kasoy, duhat, pineapple, guava, bignay,
banana, roselle, lipote, balubat and katuri. Roselle is a low growing shrub, belonging
to the family of gumamela, with a red flower. The petals are utilized for making wine.
It produces a fine sparkling red wine. Lipote is sometimes called “duhat-matsing”
The fruit resembles the duhat, black skin with white flesh and sweet when ripe. Its
shape differs. It is round and also with seeds. Balubat is just like sinigwelas,
greenish white when unripe and become reddish- orange in color when ripe. Its flesh
is white and its seed is like that of prunes. It is very sour even when ripe. Katuri can
be compared to the fruit of tiesa, green when unripe and yellow when ripe. Its seed
is like that of nangka with yellow flesh and sour taste. It has plenty of latex.

Wine processing consists of several steps:

First Step- Extraction

Two methods of extracting the fruit juice:

1. By application of pressure, force is applied. This method is used for

fleshy and juicy fruits like kasoy and pineapple.
2. By aqueous extraction - In the water extraction method, water is added
to the fruit and heat is applied. This method is used for fruits like
banana, bignay, duhat and guava.

The juice or extract is filtered or strained to remove any solid particle. Natural
sugars present in fruits are varied. But this is not enough to produce the necessary
alcohol in the wine, hence sugar is added. An instrument called Balling Hydrometer
measures directly and approximately the sugar content, 22º-24º Balling is set for
our wine. For home wines, measurement by cups may be used. After addition of
sugars, the extract is heated to boil to dissolve the sugar and at the same time
destroy any organism or bacteria. The extract is then placed in containers, preferably
narrow-mouthed, covered and allowed to cool.
Second Step- Fermentation

Fermentation

Fermentation is the process brought about by the addition of yeast where

the sugar and carbohydrates are converted to alcohol and carbon dioxide. This is
seen thru the formation of bubbles. The longer the fermentation, the higher the
alcohol will be because of the complete conversion of the sugar to alcohol thus
producing “dry wine” which is characterized by the absence of sweet taste preferred
by male drinkers. Women prefer the sweet wine. Fermentation may last from 2 to 4
weeks. When fermentation stops prior to complete conversion of sugar to alcohol, a
stuck fermentation is said to have occurred. The science of fermentation is known
as zymology.

Fermentation usually implies that action of the microorganisms is desirable,

and the process is used to produce alcoholic beverages such as wine, beer, and cider.
Fermentation is also employed in preservation to create lactic acid in sour foods such
as pickled cucumbers, kimchi and yogurt. It can be utilized in the preservation of
either fruits or vegetable which are in season. The processed products are good
appetizers.

Third Step- Ageing

Ageing is the most important phase of wine making. When fermentation is

completed, the clear liquid is siphoned out into sterilized containers and the
sediment composed of dead cells is discarded. It is then stored for ageing in oak
barrels for at least two years. The principle involved in ageing in oak barrel is the
reaction of alcohol to form the ester responsible for the bouquet and aroma of the
wine. Ageing also develops the color of the wine, the older the wine, the darker it is.
Glass or earthen containers do not produce these aroma. The longer you age the
wine, the higher is the price of your product. Another thing that happens in ageing
is that the solids of the wine settle slowly at the bottom leaving a clear supernatant
wine. During ageing, the containers should be avoided to be disturbed, moved or
rocked so that the wine will not become acidic and turn into vinegar.

Fourth Step- Clarification

 Clarification is the use of clarifying agents to produce a sparkling wine, Such
filter aids are diatomaceous earth, celite carbon and eggwhites. The principle
involved is the occulation of any solid so that when filtered the wine would be very
clear and sparkling with no floating particle or colloidal suspension. Hazy wine does
not command a good price..

When using eggwhite, heat the wine in a double boiler at 60º-65ºc to prevent
the evaporation of alcohol whose boiling is 78ºc. Add the beaten eggwhite to
precipitate the solids in the wine. Allow to settle and filter into clean properly
sterilized bottles and pasteurize.

To insure success in wine making, observe the following pointers:

1. All utensils used must be clean and if possible sterilized in boiling water.
2. Before using barrels for ageing, sterilize them with burned powdered sulfur.
This can be done putting ignited powdered sulfur in a small can that can be
lowered inside the barrel and tied with a piece of wire.

SELECTION OF FRUITS FOR WINE PREPARATION

Intelligent selection of fruits does not only rely on eye appeal. Large size fruits
usually carry superior flavor and texture. Skin defects affect the interior portion of
fruits. Portions unaffected by decay may be used for wine preparation to get the best
flavor, Unripe fruits are generally not used for wine making because of off flavors.
The choice of fruits for wine should be based on palatability and acid content

HOW SOME NATIVE FRUITS AND VEGETABLES ARE MADE INTO WINE

BANANA WINE:
 The Philippines abounds in fruit which could be processed into excellent
wines. One of the most common and readily fruits is the banana. Several varieties
like latundan, lacatan, bungulan, and saba have been used to produce good quality
wines.

For home consumption and as a small cottage industry, banana wine could
be produced with the use of simple methods and procedure which have been
developed by the Laboratory Services Division, Bureau of Plant Industry.

PROCEDURE:

Peel the ripe banana and slice thinly. To every part of sliced bananas add
11/2 parts water. Boil for 30 minutes or longer depending upon the quality of the
pulp. Strain. Add sugar to the extract (1 part to every 3 parts extract).Stir and boil
to dissolve the sugar. Sugar content should be 22-24º Brix. Allow to cool. Place in
clean glass containers or demi-john. Inoculate with yeast (1 tablespoon red star
yeast to every 40 liters of boiled sweetened juice) Plug mouth of demi-john with a
clean piece of cloth, Loosely cover with a piece of paper to protect from dust. Ferment
for a month. Siphon out the clean fermented liquid, filter and transfer to sterilized
oak barrel for ageing, Cover hole with a wooden plug and seal with melted paraffin.
Age for 2 years or longer. Clarify the wine with eggwhites (8 eggwhites for every 30
liters of wine) by heating the aged wine in a steam bath or a double boiler to a
temperature of 55º-60º and add the well beaten eggwhites. Stir to maintain the
temperature for 15-20 minutes and cool. Filter the wine and bottle by siphoning into
clean and sterilized bottles.

KASOY WINE (CASHEW)

Select sound and ripe kasoy fruits. Wash and remove the nuts, Crush the
apples, preferably a wooden crusher or extract the juice by pressing. Measure the
juice, for every 5 parts juice add 1 part sugar; boil the sweetened juice. Cool to room
temperature. Place in clean glass containers or demi-johns. Inoculate with yeast (1
tablespoon Red Star yeast to every 20 liters of juice). Plug mouth of demijohn with
cotton. Decant the fermented liquid. Age in sterilized oak barrels for two years.
Clarify the wine with egg whites. Proceed as in the clarification of banana wine.
Siphon and filter into clean, properly sterilized bottles.

BIGNAY WINE
 Select sound ripe berries and wash. Boil the berries with an equal part of
water to get the extract. Strain and measure. For every 5 parts of the extract, add 1
part sugar. Stir and boil. Transfer to a stoppered (with cotton plug) container and
cool. Inoculate with 1 tablespoon yeast (Red Star or Fleischmann’s yeast) to every 20
liters extract Ferment for a month. Decant the clear liquid into sterilized oak barrels.
Age for 2 years. Clarify wine with egg white; proceed as in the clarification of banana
wine. Filter the wine and bottle by siphoning into clear sterilized bottles.

DUHAT WINE

Sort the fruits, exclude spoiled fruits. Wash and crush the fruits with the
hand or potato crushers without bruising the seeds. Press the juice with the aid of
sinamay or cheesecloth. Combine the first and second extracts and measure. For
every 4 parts extract add 1 part sugar. Boil and cool. Inoculate with Red star or
Fleischmann yeast (1 tablespoon yeast to every 20 liters of the sweetened juice)
Transfer to demijohn or glass containers. Cover with cotton and paper to protect
from dust. Set aside, then ferment for a month or until no more bubbles of carbon
dioxide gas evolves. Decant the clear liquid as in the clarification of banana wine.
Filter the wine and bottle by siphoning into clear and sterilized bottles.

COCO WINE

Strain coconut water and measure. Add sugar. For every 5 parts coconut
water, add 1 ½ parts sugar. Stir and boil to dissolve the sugar. Measure sugar
content by means of hydrometer to produce 22-23o Brix. Allow to cool and place in
glass jars or demijohns. Plug mouth with cotton or clean cloth. Loosely cover with
paper to protect from dust. Inoculate with 21 tablespoons Red star yeast to every 40
liters of the sweetened juice. Let ferment for about one month. Decant the clear liquid
into wine barrel. Age for at least 2 years. Clear the wine with egg albumin (8 egg
white for every 30 liters wine). To clarify, proceed as in the clarification of banana
wine. Siphon into sterilized demijohns. Filter wine and bottle by siphoning into clear
and sterilized bottles.

PERFORM ACETIC ACID/ LACTIC ACID FERMENTATION/ PICKLING OF

VEGETABLES
WHAT IS THIS LESSON ABOUT?

This lesson covers performing acetic acid, lactic acid fermentation and
pickling of vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. differentiate acetic acid from lactic acid;

2. explain pickling procedures and techniques;
3. perform acetic and lactic acid fermentation;
4. identify fruits and vegetables for pickling;
5. give pickling solutions and their proportions; and
6. appreciate the value of making fruits and vegetables pickles;

LET US DEFINE:

1. Fermentation- the decomposition of carbohydrates by microorganisms or

enzymes

2. Putrefaction- the decomposition of organic matter by bacteria, fungi and

oxidation, resulting to the formation of foul-smelling products.

3. Alcohol Fermentation- the alcoholic fermentation by yeast results in the

decomposition of simple sugar called “hexose” into alcohol and carbon dioxide.
The keeping quality of alcohol beverages depends mainly upon the existence
of alcohol. Often air must be eliminated from products fermented by yeast to
 4. Fermentation of Acetic Acid- it is a chemical reaction caused by an acetobacter
aceti to produce vinegar after alcoholic fermentation. The keeping quality of
vinegar lies mainly to the asceptic effect of the acetic acid. The most essential
use of the preservative effect of acetic acid is the preservation of numerous
food products, like pickles, relishes and “atcharas”.

5. Fermentation of Lactic Acid- lactic acid fermentation is used widely in the

preservation of “buro,” dill pickles, and similar products. Materials that have
been subjected to lactic acid fermentation must be kept tightly sealed to
exclude air to check the growth of acid destroying aerobic organisms. It would
therefore be necessary to seal sauerkraut, “buro” and other lactic acid
fermented products from the air.

6. Pickling- the method of processing food in brine (salt) or in vinegar with or

without bacterial fermentation.

7. Acetic acid- a chemical substance with an inhibiting effect on the growth of

microorganisms which is present in vinegar

LET US STUDY:

VINEGAR MANUFACTURE

Vinegar Fermentation
 Vinegar is defined as a condiment made from sugary or starchy materials by
alcoholic fermentation followed by an acetous one. The first fermentation transforms
the sugar into alcohol which is brought about by yeast. The second changes the
alcohol into acetic acid and is brought about by vinegar bacteria.

Here, the formation of alcohol from sugar is accomplished by alcohol –

producing yeast represented by Saccharomyces ellipsoids.

C6 H12 O6 + S ellipsoids = 2C2H2OH+2CO2

(Sugar) (Yeast) (ethyl alcohol)

A favorable temperature of 75ºF should be maintained during fermentation.

It ceases at 100ºF - 105ºF. Alcohol fermentation takes place for 1 to 2 weeks.

It is best to add yeast. Alcoholic fermentation should be kept in containers in

which the juice is not duly exposed to air and dust. The juice is allowed to ferment
until all the sugar is converted to alcohol and carbon dioxide. The sugar content of
the fermenting juice should as much as possible be 0ºF boiling, indicating complete
fermentation. The juice should be free from yeast, pulp and sediments which is done
by settling and filtering before the acetic fermentation.

In acetic acid fermentation, the formation of acetic acid is obtained from the
oxidation of alcohol by vinegar bacteria in the presence of oxygen from the air. These
bacteria, unlike the alcohol – producing yeasts, require a generous supply of oxygen
for their growth and activity.

Vinegar maybe added to the fermented solution, as a starter of the acetic acid
bacteria for the conversion of alcohol into acetic acid.

PROCEDURE IN PREPARING VINEGAR

Steps in the preparation of vinegar fermentation

a. To prepare the juice:

 1. Pass fruit through food grinder. Crush soft fruits by hand.
2. Mix peels and cores with equal volume of water and boil until soft.
3. Press the crushed fruits or boiled peels and cores through double
thickness of cheesecloths.
4. Add 1cup of sugar per liter of diluted fruit juice.
There is no need for further sweetening of sugar cane juice.

b. To ferment the juice (Alcoholic Fermentation):

1. Add 1/8 – ¼ teaspoon dry active yeast to every .9463 liter of the tested
juice. Hydrate the yeast in a small amount of juice. Add to the whole
quantity to be used.
2. Mix thoroughly with the juice.
3. Transfer in a well covered clay or glass jar. Cover with cloth to prevent
contamination.
4. Let it stand for one or two weeks or until the gas formation has ceased.
This can be determined by saccharometer. When the Brix reading is zero,
alcoholic fermentation is complete.

c. To transform into vinegar (Acetic-Acid Fermentation):

1. Decant or separate the clear liquid from the sediment.

2. To every four parts of clear liquid add one part unpasteurized mother
vinegar.
3. Mix thoroughly.
4. Cover the container with cloth to prevent it from insects.
5. Allow to ferment until the vinegar is strong enough to be used.
6. Separate the vinegar from the sediment.
 d. To filter:
1. Place filter paper or cloth in a funnel over a bottle or any suitable
container.
2. Filter vinegar several times to make clear and bright.

e. To Pasteurize:
1. Transfer vinegar in final container, seal tightly and pasteurize at 350ºC
to 375ºC for 20 minutes.
2. Cool container completely before applying label.

Optional: Test the sugar content of the fruit juice to be used with the aid of
a sugar hydrometer before fermentation begins if accuracy is desired. (A Brix or
Balling hydrometer is well adapted to this purpose.)
 Helpful Hints: Avoid “stuck fermentation.” Never add vinegar to the fresh
juice of fruit because it interferes with the yeast fermentation and will result in a
weak vinegar.

If a higher alcohol in the wine and subsequently higher acetic acid is desired,
measured amounts of sugar are added in the course of the alcoholic fermentation.
The sugar concentration should not be more than 20%. The fermentation will
proceed and increase the alcohol content.

METHODS OF PREPARING FRUITS FOR VINEGAR MAKING

Coco Vinegar

This is the vinegar made by using coconut water as the fermenting

material. Large volume of coconut water is thrown away as waste from making
copra. This should be saved and utilized for making vinegar.

Coconut water contains the necessary ingredients needed as food for

yeast and bacteria. The sugar content, however, is low. In the fermentation,
the addition of sugar to make it 15% is necessary. Fermentation gives an
alcohol content of about 6% and 6% acidity.

Alcohol fermentation requires only about one month or so.

Procedures for Making Coconut Water Vinegar

1. Strain coconut water.

2. Add 15 percent sugar.
3. Boil the solution for 10 minutes.
4. Allow to cool.
5. Keep solution sterilized as much as possible.
6. Inoculate solution with pure culture of yeast to ferment the sugar into
alcohol.
 7. Allow to ferment until dry, that is, until it no longer tastes sweet.
8. Siphon the clear solution and filter.
9. Place the solution on a container where a large surface area is exposed to
air.
10. Inoculate fermented solution with unpasteurized vinegar. This forms
grayish – white glistening gelatinous film.
11. Do not disturb the film so as not to sink to the bottom.
12. Ferment for about 1 – 3 months.
13. Pasteurize the vinegar to check growth of bacteria.
14. Age in suitable containers.

Vinegar from Fresh Fruits

Juicy fruits are crushed and pressed without preliminary fermentation of the
crushed fruits before pressing. Fruits are grated and pressed using the hammer mill
type grinder.

Crush of oranges and pineapples can be used for vinegar manufacture. The
pineapple should be washed before being peeled. The peel obtained after removing
the pulp from it should be included in the fermentation.

VINEGAR – MAKING

Vinegar is diluted acetic acid, combined with some other acids and flavors of
the fruits. It maybe made from any alcoholic fruit juice or other dilute alcoholic liquid
or molasses or syrup.
 QUICK METHOD OF PREPARING COCO VINEGAR

Materials:

8 cups coconut water

1 cup refined sugar

1 teaspoon Fleischmann’s yeast or Red Star yeast

Procedures:

Strain the coconut water thru muslin cloth. Measure 1cup refined sugar for
every 8 cups of coco water. Stir until sugar is dissolved. Add one teaspoon of
Fleischmann’s or Red Star yeast and stir. Cover. Fermentation takes place from three
to four weeks, and on the third week, rotate container for aeration. After four weeks,
siphon the liquid to separate the dead cells and filter. Pasteurize and bottle almost
full.
 PINEAPPLE VINEGAR

Materials:

12 cups juice

1 kg. refined sugar

1 tsp. dry yeast

Procedures:

Extract the juice of the pineapple and heat to between 60ºC to 80ºC. Cool and
add 1 tsp. yeast to every 12 cups of the juice. Set aside to ferment for 7 days or until
no gas bubbles evolve. Measure fermented juice and add ¼ cup the amount of
fermented mother vinegar. Cover container with cheese cloth and set aside for a
month.

Note: Overripe pineapples that may not be fit for the table may be saved for vinegar-
making. Peel the pineapple and pass through a meat grinder or chop finely in a wooden
bowl. Press the juice and measure. Add the corresponding amount of sugar and set
aside for ten days. Then add good fresh vinegar.

LACTIC ACID FERMENTATION

Brine or salt solution is added to fruits and vegetables which are preserved by
lactic acid fermentation. This fermentation process inhibits the growth of spoilage
micro-organisms and improves the flavor and texture of the product. Salt allows the
growth of lacto-bacilli and similar bacteria which bring about fermentation of the
sugar in lactic acid. The lactic acid and the salt solution preserve the product. A salt
concentration of 40º to 50º as measured by a salinometer is used to keep cucumbers
for products. Burong Mangga is an example of a food which has undergone lactic
acid fermentation. Olives and cabbage or sauerkraut are other food items preserved
in this manner. This process not only preserves food but also results in the making
of a distinctive food product with a new flavor and body.
 FIGURE 2: Burong Mangga

Fermented Vegetables (Burong Gulay)

1. Select freshly harvested vegetables.

2. Wash thoroughly and trim off rotten portions, pare if necessary.
3. Shred vegetables or cut into fine strips.
4. Measure vegetables firmly packed. To every 2 cups of vegetables
(300 grams) use one heaping tablespoonful (about 7 grams) salt.
5. Mix salt thoroughly into shredded vegetables Pack salted vegetables
firmly into a clean jar.
6. After a while, as the vegetable juice is drawn out, press down to
cover vegetables with the brine and pack it airtight.
7. Weigh down with a plastic bag of water. Cover the jar with clean
cloth, paper or plastic sheet.
8. Keep jar in a cool, clean place. During the fermentation period,
remove scum and other growths that may form.
9. After a week, fermentation is completed. The fermented vegetables
can be used. If it is to be used within a few weeks, processing is not
necessary.
10. For longer storage, heat the fermented vegetables in an equal
amount of water to simmering point (85º-95ºC). Pack hot into
sterilized hot jars. Seal completely while hot. Set jars upside down
to cool.

PICKLING OF VEGETABLES
Pickling Solution

The lactic acid formed by fermentation and the pickling solutions act as
preservative. The vinegar and salt may be used separately or in combination
depending on the kind of pickle preferred.

Preservation with vinegar. When the preservative used is vinegar, the acetic
acid content of the pickles and liquid must be high, above 2% of acetic acid. This is
to prevent or stop growth of bacteria. Vegetables should be stored in 10% strong
vinegar if to be preserved in vinegar alone.

Salting without fermentation. If you want the vegetables to keep longer, use a
strong brine or salt solution.

The vegetables should be soaked first in a strong salt or brine solution for a
number of weeks for better absorption of vinegar. If vegetables are to be made into
vinegar pickles, they should be removed from the brine and soaked in hot water until
excess salt from their tissues is removed. They are then stored in plain or spiced or
sweetened and spiced vinegar. If sweet pickles are preferred, store the vegetables in
unsweetened vinegar for several weeks to reduce shriveling when finally stored in
the sweetened vinegar.

Materials Used in Pickling

VINEGAR

- Good quality native vinegar aged in wooden containers should be used for
better results. The acid content of vinegar should not be too low to better
preserve the pickles nor too high to cause shriveling and to produce a very
sour taste.

SALT

- For small – scale preparation of pickles, coarse, ordinary table salt is usually
used. The salt should not contain alkaline impurities and should be 99
percent sodium chloride.
- Is used not only as a flavoring agent in pickle preparation but also as a major
ingredient in preparing brine for fermentation. Since the strength of the
solution affects the quality of the pickles, it is important to know the right
amount of salt to be used in brine preparation for pickle making.

SUGAR

- The amount f sugar added depends on the kind of pickles you want. Less
sugar is added to make sour pickles. For sweet pickles, more sugar is required
and is added at several days interval for better absorption and also to prevent
shriveling Good granulated cane or best sugar should be used. Brown sugar
may be substituted in certain kinds of pickles.

SPICES

-Spices give flavor to the product. The spices commonly used are whole cloves,
black pepper (paminta) and bay leaves. For spiced vinegar pickles, the spices
usually used are kanela, paminton, ginger and onions. Spices should be used
moderately and should not overpower the flavor of the fruit and vegetables.
WATER
 - Soft water should be used. Hard water contains calcium and other salts which
may prevent proper acid formation and interfere with normal curing. Water
should also be free from iron content to avoid blackening of pickles.

Pickling Materials and Procedures

Pickled Vegetables (Quick method)

Materials:

Chinese pechay or any of the following vegetable maybe used:

Cabbage

Cucumber – unpeeled

Raddish – peeled

Sincamas – peeled

Carrots – peeled

Procedure:

1. Trim, wash and drain vegetables.

2. Cut into halves, lengthwise.
3. For every kilo of vegetables, sprinkle 4 to 5 tablespoons of salt.
4. Arrange them in container. Press vegetables with the palm of hands.
Place cheesecloth or plastic on top and put weight so as to draw the
juice from the vegetables. Cover.
5. After a day, wash vegetables in running water and squeeze gently. If
too salty, soak in water.
6. Squeeze and slice thinly. Serve with ginger sauce.

Ginger Sauce:
 2 tbsps. Soysauce

½ cup water

2 tbsps. sugar

1 tbsp. finely chopped ginger

1 piece siling labuyu (crushed)

Combine ingredients and serve with the pickled vegetables.

Pickled Cucumber (Quick Method)

4 medium sized young green cucumber (1 kg)

2 cups of vinegar

1 ½ cups sugar

1 tablespoon salt
1 teaspoon mixed spices

Procedure:

Measure enough water to cover. Boil the water, remove from fire. Drop in the
cucumber and cover. Allow to stand overnight. Drain. Repeat this procedure for 3
days. Slice and drain cucumber. Soak in boiled pickling solution (1 cup vinegar, ¾
cup sugar, 1 tsp. salt, 1 tsp. mixed pickling spices, optional) overnight. Allow to soak
for 3 days. Drain. Boil the pickling solution. Pack cucumber in sterilized jars and
pour solution. Pasteurize at 70ºC for 20 minutes. Seal.

Pickled Cucumber (Fermented Method)

Procedure:
 1. Sort and wash cucumbers.
2. Pack in wide mouth containers (garapon).
3. Prepare a 40° Salinometer brine (1 cup salt and 4 cups water) strain and
pour over the cucumber. Add weight to prevent cucumbers from floating.
A water filled plastic bag could serve as weight.
4. Adjust the salt solution to 40° Salinometer every day for three days by
adding one teaspoonful of salt to each cup of salt solution.
5. Remove molds that may accumulate on the brine.
6. Allow to cure for four weeks or until the cucumbers look transparent when
cut.
7. Wash cucumbers thoroughly, changing water often until the salty taste is
removed.
8. Soak in alum solution (1%) to firm cucumbers.
9. Wash thoroughly and cut into chunks or into desired slices. Soak
overnight in vinegar syrup (one cup sugar, 1 cup vinegar and 1 tsp. all
spice).
10. Pack and pour vinegar syrup.
11. Pasteurize at 70°C for 20 minutes.

Chayote Mixed Pickles (Quick Method)

Materials:

1 kg chayote 1 green sweet pepper

2 regular sized carrots 20 pcs. native onions

1 red sweet pepper 1 small pc. ginger

2 pcs. hot pepper

Procedure:

Wash, peel and cut the vegetables into long, thin strips. Work the vegetables
separately with salt and set aside for 1 – 2 hours to wilt. Press to remove part of the
juice. Mix the vegetables and pack in a clean dry glass jar. Pour the hot pickling
solution, remove air bubbles and seal tightly.

Papaya Mixed Pickles (Quick Method)

Materials:

6 green papayas (med. size) ¼ kilo native onions

¼ kg carrot 1 pc. Ginger

¼ kg red sweet pepper salt

Procedure:

Peel and shred papaya. Trim and cut the remaining vegetables into desired
slices (carrots, sweet pepper, native onions and ginger). Work each vegetable
separately with salt and squeeze out juice. Mix together and pack loosely in
preserving bottles. Pour hot pickling solution. Seal and store.

Prepare pickling solution by boiling ¾ cup sugar in 1 cup of native vinegar.

Pickled Green Mangoes

Materials:
 4 pieces green unripe mangoes

1/3 cup salt

1 cup sugar

1 cup water

Procedure:

1. Pare and cut mangoes into halves.

2. Slice lengthwise and sprinkle salt. Set aside overnight to wilt.
3. Press gently with clean cloth to remove part of the juice from the slices.
4. Pack in jars.
5. Prepare syrup by boiling 1 cup sugar and 1 cup water. Strain.
6. Set aside.
7. When slightly cool pour syrup on packed jars. Seal.
8. Store in the refrigerator.

VEGETABLE PICKLES IN VINEGAR

STEPS IN THE PREPARATION OF BRINE FOR VINEGAR PICKLES

1. Choose small, good quality cucumbers, onions, and other pickling vegetables.
Discard those that are blemished or infected with microorganisms.

2. Pack in a suitable container: Jar stoneware crock, keg or barrel.

3. Prepare a 10 – 12 % brine by mixing 454 grams of salt per 3.8 liters of water.
Pour brine into container until vegetables are completely covered.
4. Add more salt, (454 grams for every 4.5 kilograms of vegetables). Make sure
that salt is dissolved.
5. Keep the vegetables down by placing a plate on top.
6. Add 113 grams of salt per 4.5 kilograms of vegetables weekly for five weeks
Always place salt in the liquid above the weight cover to ensure uniform
mixture. If salt solution is weak in some parts of the container, the pickles on
these parts will spoil.
 7. Always be on the look out for scum and remove it as soon as it forms. After
the fifth week, seal the container with paraffin. Some of the vegetables that
may be preserved this way are: green tomatoes, buts, sayote, string beans and
cucumber.
8. For some vegetables like onions, peppers and cauliflowers, stronger brine, 680
grams of salt per 3.8 liters of water is needed. In preparing sour pickles, store
and keep submerged in brine for four to six weeks before use.

Steps in the preparation of sour pickles from salt stock:

1. Remove carefully the vegetables from the brine.

2. Heat and simmer in an enamel – lined aluminum kettle with plenty of water.
3. Remove from stove and let stand for 9 – 16 hours to remove excess salt. Use
wooden spoons. as iron spoons discolor the pickles and are often affected by
acid. Repeat the process if pickles are still salty. Pickles keep better when a
small amount of salt is left.
4. Drain very well. Sort the washed pickles. Pickles should be of uniform size to
be more attractive.
5. Cover the pickles with vinegar, preferably the native kind with 4.5 to 5%
vinegar acidity. If very sour pickles are preferred, store first in a 4.5% vinegar
solution from seven to ten days. Then, transfer them to a fresh vinegar
solution of the desired strength. When only one application of vinegar is used,
replace this with fresh vinegar after a few weeks to prevent mold growth or
softening by bacteria.
6. Seal the containers for longer – keeping pickles.

PROCESS FLOW CHART OF MAKING PICKLED MIXED VEGETABLE

Selecting Good Quality

Raw Material

Washing/Peeling
 Cutting

Preparing of Pickling
Solution

Cooking of Pickling
Solution

Arranging of Vegetables in
Jars

Pouring of Pickling
Solution

Packing
Pasteurizing

Cooling

Labeling