UNIT OF COMPETENCY

PROCESS FOODS BY FERMENTATION AND PICKLING

CODE NUMBER

AGR741302

MODULE TITLE

PROCESSING FOOS BY FERMENTATION AND PICKLING

UNIT DESCRIPTOR

This unit deals with the skills, knowledge and attitudes r

NOMINAL DURATION: 90 hours

QUALIFICATION LEVEL: NCII

SUMMARY OF LEARNINGS OUTCOMES:

Upon completion of this module the trainee/student

must be able to:
1. Prepare equipment, tools, materials and utensils.
2. Prepare raw materials.
3. Perform alcoholic fermentation of fruits and
vegetables.
4. Perform acetic acid/lactic acid fermentation/pickling
vegetables.
5.Ferment Fish and other marine products.
6.Prepare Production Report.
 LEARNING OUTCOME 1

PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS

PERFORMANCE CRITERIA

Equipment, tools and utensils for fermentation and pickling are selec
Equipment, tools and utensils are checked and calibrated in accordanc
Equipment/Utensils for the above food processing methods are readied

Contents:

This learning material includes the following:

 Getting Started with Fermentation and Pickling

 Principles of Pickle Production
 Getting Started with Pickling
 Assembling your Gear and Utensils

Conditions:

Students/trainees must be provided with the following:

Learning Materials:

 Tools manuals
  Learning elements
 Books

Methodologies:

 Discussion
 Demonstration method
 Modular approach

Assessment method:

 Demonstration
 Direct observation and questioning
 What Do You Already Know?

Pretest Lesson 1

Matching Type
Direction: Match Column A to Column B. Write your answer on
your answer sheet.
1. a brine or vinegar solution in which foods are preserved.
a. Fermentation c. Sugaring
b. Pickling d. Salting
2. What makes a pickle a pickle?
a. pickles are foods soaked in solutions that help prevent spoilage
b. pickles are foods cleaned in solutions to prevent foods
c. pickles are foods bath
d. pickles are pickle that help prevent spoilage.
3. Pickling is not only an international food-preservation technique;
it’s also ___________________.
a. an american one c. an ancient one
b. a Filipino dish d. Italian style
 What Do You Need To Know?

LESSON 1

GETTING STARTED WITH FERMENTATION AND PICKLING

Equipment, Tools and Utensils

Principles of Fermentation and Pickling

Getting Started with Pickling

PRINCIPLES OF FERMENTATION AND PICKLING

INTRODUCTION
Pickling is a global culinary art. If you were to go on an
international food-tasting tour, you’d find pickled foods just about
everywhere. You might sample kosher cucumber pickles in
New York City, chutneys in India, kimchi in Korea, miso pickle
s in Japan, salted duck eggs inChina, pickled herring in
Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pig’s
feet in the southern United States, and much, much more.
What makes a pickle a pickle? On a most general level, pickles are
foods soaked in solutions that help prevent spoilage.
There are two basic categories of pickles. The first type includes
pickles preserved in vinegar, a strong acid in which few bacteria can
survive. Most of the bottled kosher cucumber pickles available in the
supermarket are preserved in vinegar.
The other category includes pickles soaked in a salt brine to
encourages fermentation—the growth of "good" bacteria that make a food
less vulnerable to "bad" spoilage-causing bacteria. Common examples of
fermented pickles include kimchi and many cucumber dill pickles.
 Pickling is not only an international food-preservation technique;
it’s also an ancient one. For thousands of years, our ancestors have
explored ways to pickle foods, following an instinct to secure surplus
food supplies for long winters, famine, and other times of need.
Historians know, for instance, that over two thousand years ago, workers
building the Great Wall of China ate sauerkraut, a kind of fermented
cabbage.
But pickling foods does much more than simply preserve them. It
can also change their taste and texture in a profusion of interesting—
and yummy—ways. It’s no surprise that cultures across the globe
enjoy such an assortment of pickled foods, as you would discover on your
international food expedition. In fact, food experts say, the evolution
of diverse pickled foods in different cultures has contributed to unique
cultural food preferences, such as spicy sour tastes in Southeast Asia
and acidic flavors in Eastern Europe.

PRODUCTION PROCESS
In a general sense, fermented vegetable technology is
based on the same principles as other lactic acid
fermentations, in that sugars are converted to acids, and the
finished product takes on new and different characteristics.
In reality, however, the actual production of fermented
vegetables occurs quite differently. For example, whereas
cheese, cultured dairy products, and fermented meats are
usually produced using starter cultures, the fermented
vegetable industry still relies on natural lactic microflora
to carry out the fermentation. Compared to the relatively few
strains used for dairy and meat fermentations, the lactic acid
bacteria that are ultimately responsible for vegetable
fermentations are quite diverse. Several genera are usually
involved, including both hetero fermentative and homo
fermentative species. In addition, although the plant-based
substrates (i.e., cabbage, cucumbers, and olives) ordinarily
contain the relevant lactic acid bacteria necessary to perform
a lactic fermentation, they also harbor a complex microflora
consisting of other less desirable organisms. In fact, the
resident lactic acid bacteria population represents only a
small fraction of the total microflora present in the starting
material. And unlike dairy fermentations, where pasteurization
can substantially reduce the indigenous microflora present in
raw milk, no such heating step can be used to produce
fermented vegetables. Although chemical pasteurization
procedures have been developed for some products and can
effectively reduce the resident flora, these applications, for
the most part, are not widely employed. Therefore, the
essential requirement for a successful fermentation is to
create environmental conditions that are conducive for the
lactic acid bacteria, but inhibit or otherwise restrict the
non-lactic flora.

THE MICROFLORA OF FRESH VEGETABLES

Plant material, including edible vegetables, serves as
the natural habitat for a wide variety of microorganisms
(Table 7 –2). The endogenous or epiphytic floras consist of
yeast, fungi, and both Gram positive and Gram negative
bacteria. The plant environment is exposed to the air and the
surfaces of plant tissue have a high Eh. Thus, aerobic
organisms, such as Pseudomonas, Flavobacterium, Bacillus, and
various mold species, would be expected to dominate freshly
harvested material, as is indeed the case. However,
facultative anaerobes, including Enterobacter, Escherichia
coli, Klebsiella, and other enteric bacteria, as well as spore
forming clostridia, are also part of the resident flora.
Various yeasts, including Candida, accharomyces, Hansenula,
Pichia, and Rhodotorula, may also be present. Lactic acid
bacteria, mainly species belonging to the general
Lactobacillus, Pediococcus, Streptococcus, and Enterococcus,
are ordinarily present, but at surprisingly low numbers. In
fact, whereas the total population of Pseudomonas,
Flavobacterium, Escherichia, and Bacillus may well reach
levels as high as 107cells per gram, lactic acid bacteria are
normally present at only about 103cells per gram. Thus, the
lactic acid bacteria are outnumbered by non-lactic competitors
by a thousand times or more, putting them at a serious
disadvantage. Given the diversity of microorganisms initially
present in the raw material and the numerical disparity
between the lactic and no lactic bacteria, it would seem that
rather severe measures must be adopted to establish the
selective environment necessary for successful lactic acid
fermentation. Actually, selection is based on only a few
simple factors: salt, temperature, and an aerobiosis. Thus,
under appropriate conditions, most non-lactic acid bacteria
will grow slowly, if at all. In contrast, lactic acid bacteria
will generally be unaffected (but not totally,), and will
instead grow and produce acidic end products. The acid, along
with CO2 that may also be produced, creates an even more
stringent environment for would-be competitors. Within just a
few hours, lactic acid bacteria will begin to grow, lactic
acid fermentation will commence, and the number of competing
organisms will decline.
Table 7.2. Representative of Microflora of vegetables.

Organisms LogCFU/g
Aerobic bacteria 4 – 6
Pseudomonas
Flavobacterium
Micrococcus
Staphylococcus
Bacillus
Lactic acid bacteria 0.7 – 4
Lactobacillus
Pediococcus
Strepiococcus
Tetragenococcus
Leuconostoc
Enteric bacteria 3 – 3.5
Enterococcus
Enterobacter
Klebsiella
Escbericbia
Yeast and Mold 0.3 – 4.6
Fusarium
Ascocbyta
Aspergillus
Penicillium
Rhodotorula

The lactic acid fermentation that occurs during most

vegetable fermentations depends not on any single organism,
but rather on a consortium of bacteria representing several
different genera and species (Table 7 –3). That is, a given
organism (or group of organisms) initiates growth and becomes
established for a particular period of time. Then, due to
accumulation of toxic end products or to other inhibitory
factors, growth of that organism will begin to slow down or
cease. Eventually, the initial microbial population gives way
to other species that are less sensitive to those inhibitory
factors. Microbial ecologists refer to these sorts of
processes as a succession. This is one reason why vegetable
fermentations are ordinarily conducted without starter
cultures, since duplicating a natural succession of organisms
likely would not be achieved on a consistent basis.
 What Do You Need To Know?

LESSON 2

PRINCIPLES OF PICKLE PRODUCTION

In a very general sense, pickles refer to any vegetable

that is preserved by salt or acid. Certainly, the vegetable
most often associated with pickles is the cucumber. The acid
found most often in pickled products is lactic acid, derived
from a lactic fermentation. However, not all pickles are
fermented. In fact, less than half of the pickles consumed in
the United States undergo lactic acid fermentation. Rather,
acetic acid can be added directly as the pickling acid,
omitting the fermentation step. The pickle slice on the top of
a fast-food hamburger is probably not the fermented type. In
the United States, pickles are generally divided into three
different groups, based on their means of manufacture. Fresh-
packed pickles are simply cucumbers that are packed in jars,
covered with vinegar and other flavorings, and then
pasteurized by heat. They have a long shelf-life, even at room
temperature. Fresh packed pickles are crisp, mildly acidic,
and are the most popular. Refrigerated pickles are also made
by packing cucumbers jars with vinegar and various flavorings,
but they are not heated. Instead these pickles are
refrigerated, giving them a crisp, crunchy texture and bright
green color. Although a slight fermentation may occur,
refrigerated pickle shaves a shorter shelf-life than fresh-
packed pickles. Sodium benzoate is usually added as a
preservative. The manufacture of both fresh-packed and
refrigerated-style pickles is fast and easy and requires few
steps (Figure 7 –4).
Figure 7-4.

PICKLE FERMENTATION
As noted above, the high salt concentrations used in
pickle manufacturing cause the fermentation to proceed quite
differently from that in sauerkraut. Only those pickles made
using brines at less than 5% salt will allow for growth of L.
mesenteries. Although hetero fermentative, fermentations may
promote more diverse flavor development, the formation of
CO2is undesirable, because it may lead to bloater or floater
defects (see below). Moreover, low salt brines may also permit
growth of unwanted members of the natural flora, including
coliforms, Bacillus ,Pseudomonas, and Flavobacterium . At salt
concentrations between 5% and 8%, growth of Leuconostoc is
inhibited and instead the fermentation is initiated by
Pediococcus sp. and L. plantarum. Pickle fermentation brines
typically contain high concentrations of salt and organic
acids and have a pH less than4.5.These conditions are
especially inhibitory to coliforms, pseudomonads, bacilli,
clostridia, and other non-lactic acid bacteria that would
otherwise cause flavor and texture problems. This environment,
in fact, is hard even on lactic acid bacteria. However, the
latter have evolved sophisticated physiological systems that
enable them to survive under very uncomfortable circumstances.
After fermentation, salt stock pickles can be held
indefinitely in the brine. However, these pickles cannot be
eaten directly, but rather must be de-salted by transfer to
water. After several changes (a process called refreshing),
the salt concentration is reduced to about 4%.They are then
used primarily for relishes and other processed pickle
products.

HOW LACTIC ACID BACTERIA DEAL WITH ACID AND SALT IN A

PICKLE
The key requirement to ensure the success of vegetable
fermentations is to create a restrictive, if not inhospitable,
environment, such that most indigenous microorganisms are
inhibited or otherwise unable to grow. Typically, this is
initially accomplished by adding salt, excluding oxygen, and
maintaining a somewhat cool temperature. As lactic acid
bacteria grow and produce organic acids and CO2, the ensuing
decreases in pH and Eh provide additional hurdles, especially
for salt-sensitive, neutrophilic, aerobic organisms. These
conditions, however, may not only affect resident enteric
bacteria, pseudomonad, clostridia, fungi, and other
undesirable microorganisms, but they can also impose
significant problems for the lactic acid bacteria whose growth
is to be encouraged. In addition, there may be other ionic
compounds present in the vegetable juice brine that interfere
with growth of lactic acid bacteria. For example, acetate,
lactate, and other buffer salts are often added to brines,
especially when pure cultures are used to initiate the
fermentation. These acids and salts may have significant
effects on cell metabolism and growth (Lu et al., 2002). Thus,
how plant-associated lactic acid bacteria cope with these
challenges may be of practical importance. Lactic acid
bacteria are prolific producers of lactic acid (no surprise
there), and can tolerate high lactic acid concentrations (_0.1
M) and low pH (_3.5), much more so than most of their
competitors. At least several physiological strategies have
been identified that enable these bacteria to tolerate high
acid, low pH conditions. First, lactobacilli and other lactic
acid bacteria can generate large pH gradients across the cell
membrane, such that even when the medium pH is low (e.g.,
4.0), the cytoplasmic pH (the relevant pH for the cell’s
metabolic machinery) is always higher (e.g., 5.0). For
example, in one study (McDonald et al., 1990), Lactobacillus
plantarum and Leuconostoc mesenteroides maintained pH
gradients of nearly1.0 or higher, over a medium pH range of
3.0 to 6.0 (acidified with HCl). In the presence of lactate or
acetate, however, somewhat lower pH gradients were maintained.
This is because organic acids diffuse across the cytoplasmic
membrane at low pH (or when their pKa nears the pH), resulting
in acidification of the intracellular medium. For some
bacteria, e.g., L. mesenteroides, the pH gradient collapses at
low pH (the so-called critical pH). At this point, the cell is
in real trouble, as enzymes, nucleic acid replication, ATP
generation, and other essential functions are inhibited. In
general, these results reflect, and are consistent with the
observed lower acid tolerance of L. mesenteroides, as compared
to L. plantarum .If maintenance of a pH gradient is important
for acid tolerance, and then the next question toask is how
such a gradient can be made. That is, how can the protons that
accumulate inside the cell and cause a decrease in
intracellular pH be extruded from the cytoplasm? Although
there are actually several mechanisms for the cell to maintain
pH homeostasis, one specific system, the proton-trans locating
F0F1-ATPase (H_-ATPase) is most important. This multi-subunit,
integral membrane-associated enzyme pumps protons from the
inside to the outside using ATP hydrolysis as the energy
source (Figure 1A).This enzyme is widely conserved in bacteria
(in fact, throughout nature), but the specific properties of
enzymes from different species show considerable variation.
Thus, the H_-ATPases from lactobacilli have low pH optima,
accounting, in large part, for the ability of these bacteria
to tolerate low pH relative to less tolerant lactic acid
bacteria. Although the H_-ATPase system is the primary means
by which lactic acid bacteria maintain pH homeostasis, other
systems also exist (Figure 1A). For example, deamination of
the amino acid arginine releases ammonia, which raises the pH.
Decarboxylation of malic acid, which is commonly present in
fermented vegetables, also increases the pH by conversion of a
dicarboxylic acid to a monocarboxylic acid. In fact, when
lactobacilli and other lactic acid bacteria are exposed to low
pH, a wide array of genes are induced (Van de Guchte et al.,
2002). Collectively, this adaptation to low pH is referred to
as the acid tolerance response. Some of the induced genes code
for proteins involved in the machinery used by the cell to
deal with other physical or chemical stresses. Thus, the acid
tolerance response may not only protect the cell against low
pH, but also heat and oxidative stress. In vegetable
fermentations, the other important stresses encountered by
lactic acid bacteria are high salt concentrations and high
osmotic pressures. Salt concentrations in sauerkraut brines
are around 0.4 M, giving an osmolality of about 0.8 Osm.
Pickle and olive brines may contain more than 1.0 M salt, or
osmolalities above 2 Osm. Salt is an extremely effective
antimicrobial agent due to its ability to draw water from the
cytoplasm, thereby causing the cell to become dehydrated, lose
turbo pressure, and eventually plasmolyze (and die!).The
ability of lactic acid bacteria to tolerate high salt
conditions varies (just as it did for acid tolerance),
depending on the organism. Given that L.plantarum usually
dominates high salt fermentations, it should be no surprise
that this organism has also evolved physiological and genetic
mechanisms that make it salt- and osmotolerant. Like acid
tolerance, the salt tolerance system depends on the activity
of membrane pumps. However, in the latter case, the pumps are
actually transport systems that take up a special class of
molecules called compatible solutes. By accumulating these
non-toxic solutes inside the cytoplasm to high concentrations,
cell water is retained and osmotic homeostasis is maintained.
Compatible solutes are also referred to as
osmoprotectants because they not only maintain osmotic
balance; they also protect enzymes, proteins, and other
macromolecules from dehydration and misfolding. Among the
osmoprotectants accumulated by L.plantarum, the quaternary
amine, glycine betaine (or simply betaine) is the most
effective. Potassiumion, glutamate, and proline are also
accumulated, but to lower concentrations, at least in
lactobacilli. In L. plantarum, betaine is preferentially
transported by the quarternary ammonium compound or QacT
transport system (Glaasker et al., 1998).This transporter is a
high affinity, ATP-dependent system whose activity is
stimulated by high osmotic pressure (Figure 1B). In contrast,
at low osmotic pressure, the efflux reaction is activated, and
pre-accumulated betaine is released back into the medium.
Analysis of the L. plantarum genome sequence indicates QacT
may be encoded by the opuABCD operon, which is widely
distributed in other Gram positive bacteria (Kleerebezem et
Al., 2003).The natural source of betaine, it is worth noting,
is plant material, so perhaps it is no coincidence that L.
plantarum is unable to synthesize betaine and instead relies
on a transport system to acquire it from the environment
(Glaasker et al., 1996).

Figure 1.
 pH and osmotic homeostasis in Lactobacillus plantarum.
Panel a shows three main systems whose function is to maintain
pH homeostasis in L. plantarum. The F0F1- ATPase (left) is a
primary proton pump that extrudes protons from the inside to
the outside, using ATP as the energy source. In contrast, the
malate and arginine systems rely on product efflux to drive
uptake (no energy is required). In the malolactate system
(center), proton consumption de-acidifies the medium and
raises the pH. In the arginine diminase system (right), medium
pH is raised by virtue of the two molecules of NH3that are
released per mole of arginine. Panel B shows the QacT system
responsible for osmotic homeostasis inL. plantarum.The
components of this putative opuABCD-encoded system (left)
includemembrane-associated substrate-binding proteins (S-BP),
a betaine permease, and ATP-binding proteins (ATP-BP). When
the osmotic pressure is high, betaine is bound by the S-BP and
taken up by the perm ease (center). Transport is driven by an
ATPase following ATP-binding. If the osmotic pressure is
reduced, accumulated betaine is effluxes via membrane channels
(right).

FOOD ADDITIVES
The permitted values for food additives for pickle
vegetables are given below according to codex standards.

ACIDITY REGULATORS
ANTIFOAMING AGENTS

COLOURS
FIRMING AGENTS
FLAVOUR ENHANCERS
PRESERVATIVES
SEQUESTRANTS

SWEETENERS
 What Do You Need To Know?

LESSON 3

GETTING STARTED WITH PICKLING

There is nothing like the sharp, crisp taste of a

perfectly pickled cucumber. The flavors of pickled foods add
such a fresh dimension to everyday meals, they should have a
place on any pantry shelf. You can use pickling for a wide
range of foods, including fruits, vegetables, meats, and eggs.
Although pickling isn’t practiced much today, don’t overlook
this rewarding process. Pickling preserves food in a brine
solution, a strong mixture of water, salt, vinegar, and
sometimes sugar or another sweetener. Brining is what gives
food the pickled texture and flavor you’re going for.

KNOWING THE SIGHTS AND SMELLS OF PICKLING

The pickling process creates its own sights and smells.
The smell of boiling vinegar and strong spices, as well as the
idea of simply pouring boiling liquid over packed jars of raw
ingredients, all require some practice. Knowing how pickling
will change the color, shape, and size of the product is
important. Some color changes and flavorings don’t taste good
as you pour them on, but they’ll change the food into
delectable treats over time.
UNDERSTANDING THE DIFFERENCE BETWEEN PICKLING AND
FERMENTING
Pickling and fermenting aren’t the same thing. Both
take a fresh fruit or vegetable and change the flavor,
immersed in a fluid, but that’s where the similarities end. It
gets confusing because many people refer to the fermenting
liquid as brine, which by definition is a mixture of salt and
water. Pickling recipes also use the word brine, to define the
salt, water, vinegar, and seasonings you add to the fresh
product in jars. Using the same word for both techniques
muddies the waters a bit.

To clarify, I look at both processes and define them further:

 Pickling: The fresh product sits in the flavored
pasteurized brine and becomes pickled over time through
osmosis. This time needed is why, if you reopen a freshly
pickled cucumber, it may taste salty on the outside, but
plain inside. The pickling process takes days and usually
weeks to complete. As time passes, the flavors mellow and
become delicious, without the worry of becoming
contaminated by unwanted bacteria, thanks to the high
heat of canning, which kills all the bacteria —both good
and bad.

 Fermenting: You submerge food into liquid that contains

salt and other seasonings (if desired), but the
fermenting process is accomplished by the beneficial
bacteria lactobacillus rather than by heat. Because the
process is completed under the liquid, the food is
protected from unwanted bacteria while the beneficial
bacteria flourish. This Lacto bacteria needs to be keep
in an oxygen-free (anaerobic) environment, which the
brine provides. Fermented foods will often have a tingly
tart taste, even effervescent. They’re not just vinegary
and salty, like pickled foods.

GETTING A HANDLE ON THE PROCESS

For the best tasting pickled foods, check out these tips:
 Pick blemish-free produce and pickle it within 24 hours
of harvesting.
 Never use foods that have spoiled or moldy parts.
 To ensure that every piece is pickled at the same time,
always pack your jars with uniformly sized pieces.
 Scrub the produce well to get rid of any dirt, which
contains bacteria, and trim 1⁄8inch from the blossom and
stem ends if you’re using cucumbers. These ends may have
enzymes that will spoil or soften your pickles.
 Pack your jars tightly. Pickling causes food to shrink
slightly, and tightly filling the jars helps to prevent
them from floating.
 Wait the recommended period of time before tasting the
results. Many pickled foods need weeks to complete the
pickling process. Tasting earlier than recommended will
give you an inaccurate representation of the recipe.
 Be sure your foods remain submerged throughout the
process, in order to be exposed to the brine.
 What Do You Need To Know?

LESSON 4

ASSEMBLING YOUR GEARS AND UTENSILS

The tools that make easier are many of the very same
tools that are in most well-stocked kitchens. When our recipe
recommends a tool for canning, we have a practical reason for
doing so. Using the proper tool for the job decreases the
chance of a jar failing to seal or being able to harbor
bacteria. The proper tool can also reduce the chance of
mishaps and injuries. Always purchase good-quality tools and
equipment; their quality and durability will pay for
themselves many times over.

BASIC TOOLS AND UTENSILS

If you’re serious about any work in the kitchen, these
basic tools are indispensable.
Knives: You need three basic knives: a paring knife, a
multipurpose knife with a 6-inch blade, and an 8-inch
(some people prefer a 10-inch) chef’s knife. When
purchasing quality knives, look for two options: stamped
or forged blades and blades made of stainless or high
carbon steel. (Tempered steel knives are no longer the
epitome of high-quality cutlery.) Ceramic knives are also
high quality, but these high-priced knives are easier to
damage than their steel counterparts. Also, if you select
knives that are balanced, the knife will do the work for
you.
Measuring cups: Accuracy in measuring ingredients is
essential to achieve the correct balance of ingredients
for canning. There are two types of measuring cups: those
for measuring dry ingredients, like flour, sugar, and
solid fats, and those for measuring liquid ingredients
(see Figure 3-1). Liquid measuring cups are made from
glass, plastic, or metal. With glass measuring cups, you
can easily see the amount of liquid in the cup.

Measuring spoons (see Figure 3-2): These come in

graduated sizes from 1⁄8 teaspoon to 2 tablespoons. Note:
Don’t use adjustable measuring spoons for canning foods;
they move too easily and can give you the wrong
measurement. To avoid having to stop and clean your
measuring spoons whenever you measure the same amount of
wet and dry ingredients, have two sets handy, one for dry
ingredients and the other for wet ingredients.

Spoons: You need at least a couple of cooking spoons made

of nonreactive metal (like stainless steel) that won’t
change the taste of acidic foods they come in contact
with. Some choices for nonreactive metals are stainless
steel, anodized aluminum, glass, or enameled cast iron.
You can also use an assortment of different-sized wooden
spoons (see Figure 3-2).
Rubber spatulas: These spatulas (refer to Figure 3-2) are
available in a variety of colors and sizes, from flat to
spoon-shaped. Use heat-resistant spatulas for cooking
items containing sugar. Check that the end doesn’t easily
come off the handle, a common problem with less expensive
spatulas.

Tongs: Tongs are handy for all types of kitchen chores,

especially moving large pieces of food into and out of
hot water. Try the spring-loaded variety in different
lengths. Don’t overlook a locking mechanism. It keeps the
tongs closed when you’re not using them.

Ladle: Use a ladle that’s heatproof with a good pouring

spout.
Potholders: Protect your hands from hot items. Have twice
the amount of potholders available that you think you’ll
need. Potholders often get wet during canning. Have
enough on hand so that you don’t have to use wet
potholders. Heat quickly transfers through a wet
potholder (in the form of steam), causing a severe burn.

Kitchen towels and paper towels: Use them for cleaning

your jar rims and as a pad for your cooling jars. They
also are handy for wiping up small spills as you go,
making your work area a safer place to be.

Graters: A box grater (refer to Figure 3-2) gives you

four or more options for shredding and grating. A micro
plane grater (see Figure 3-3) is an updated version of a
rasp(a woodworking tool) that’s perfect for removing the
zest from citrus fruit.
Zester: Before the micro plane grater, a zester (see
Figure 3-3) was the tool for removing citrus fruit zest
(just the skin without the bitter white part). It’s still
an asset when you need a small amount of zest (a teaspoon
or less), but for larger amounts, use a micro plane
grater.

Scissors: Use scissors instead of knives to open food

packages. Avoid cross-contaminating bacteria by washing
your scissors after opening meat packages.

Timer: Choose a timer (refer to Figure 3-2) that’s easy

to read, easy t set, and loud enough to hear if you leave
the room. Consider getting two to ensure accuracy.
Waterproof pens and markers: Select ones that don’t rub
off.

Labels: You can make labels from masking or freezer tape;

customize your own on your home computer.

Cutting board: A good cutting board protects your knives

while providing you with a movable work surface.

Candy thermometer: A candy thermometer accurately

registers the temperature of candy and sugar. In canning,
it’s used to check the temperature of cooked items. Some
candy thermometers have marks indicating the gel point
for jelly (220°).Purchase a candy thermometer that’s easy
to read with a base to support the thermometer so that
the bulb portion doesn’t touch the bottom of your pan,
which can cause your temperature reading to be
inaccurate. Many come with a clip attached to keep the
bulb off of the bottom.
POTS, PANS, BOWLS, AND MORE

Pots: Pots have two looped handles (one on each side of

the pot), range in size from5 to 8 quarts, are deep, and
allow ample space for the expansion of your food during a
hard-rolling boil. A good-quality, heavy-bottomed pot
provides even heat distribution for cooking jams,
jellies, or other condiments.

Saucepans: Saucepans range in size from 1 to 3 quarts.

They have a long handle on one side of the pan and
usually come with a fitted lid.

Mixing bowls: Keep a variety of mixing bowl sizes in your

kitchen. Look for sets in graduated sizes that stack
inside each other for easy storage. Bowls made from glass
and stainless steel is the most durable. Purchase mixing
bowls with flat, not curved, bases. They won’t slide all
over your kitchen counter while you work. When mixing
vigorously, place a damp dishtowel under the bowl to
prevent the filled bowl from sliding.
Colander: Colanders aren’t just for draining pasta.
They’re perfect for washing and draining fruits and
vegetables. Simply fill your colander with food and
immerse it in as ink full of water. Remove the colander
from the water and let your food drain while you move on
to other tasks.

Wire basket: A collapsible wire or mesh basket with a

lifting handle makes blanching a breeze. Place your
filled basket of food into your pot of boiling water.
When the blanching time is up, lift the food-filled
basket out of the boiling water.
Food processor: Purchase the best-quality food processor
you can afford. It should be heavy and sturdy so that it
doesn’t bounce around on your kitchen counter as it’s
processing away. Figure 3-4 is one example of a food
processor.

Food mill: A food mill (see Figure 3-5) purees fruits and
vegetables as it removesthe peel and seeds. You
accomplish this seed removal by manually cranking
theblade, which forces the pulp through the mill. Look
for a food mill that rests on the edge of your bowl or
pot, which enables you to use one hand to stabilize the
mill while you crank the blade with your other hand.
Blender: A blender purees fruits and vegetables in a
hurry, but you need to remove the peel and seeds first.
Be cautious of incorporating too much air into your food.

Food scale: A food scale is essential when your canning

recipe lists your fruits or vegetables by weight. A food
scale with metric quantity markings makes converting
recipe ingredients a breeze. The two most common types of
food scales are spring and electronic:
 A spring scale (sometimes referred to as a manual
scale) allows you to place a bowl on the scale and
manually adjust the weight setting to before
weighing your food. After placing your food on the
scale, read the indicator on the dial to determine
the weight.
 An electronic scale is battery operated with a
digital readout. It’s more costly than a spring
scale but easier to read. Look for one with a tare
feature. This feature allows you to set the scale to
0 if you add a bowl to hold your food. If you have a
choice, choose an electronic or digital scale.
 Vacuum-sealing machines: A vacuum sealer is the most
efficient appliance around for removing air from food-
storage bags. Use vacuum sealers for packaging dried
foods or for storing raw or cooked foods in the freezer.
Although a vacuum sealer takes up room and can be costly,
you’ll realize its full value after you own one. New on
the market are hand-held vacuum sealers. They can provide
a less expensive alternative to purchasing an electric
version.

CHOOSING YOUR CANNING GEAR

CANNING VESSELS
The kind of food you’ll be canning determines the type
of vessel you’ll be using: a water-bath canner or a pressure
canner:
Water-bath canner: A water-bath canner, also referred to
as a boiling-water canner, is a kettle used for
processing high-acid foods (primarily fruits, jams,
jellies, condiments, and pickled foods). The canner
consists of a large enamelware or stainless-steel pot
with a tight-fitting lid and a jar rack.
 Pressure canner: A pressure canner, sometimes referred to
as a steam-pressure canner, is used for canning low-acid
foods (primarily vegetables, meats, fish, and poultry) in
an airtight container at a specific pressure. A weighted
gauge or a dial gauge measures steam pressure in the
canner. This ensures that the high temperature of 240° is
attained to safely process your food.

JARS AND LIDS

Even the most careful filling of jars is only as good
as the lids themselves. Always use the proper lids for your
jars, to keep the food clean and well-sealed.
Home-canning jars
Over the years, many types of jars with many varieties
of seals have been used for home-canning. The most commonly
used jars bear the names of Ball and Kerr and are commonly
referred to as Mason jars. They use a two-piece cap to produce
a vacuum seal in the jar after heat processing.
To ensure safe home-canning today, use only jars
approved for home-canning and made from tempered glass.
Tempering is a treatment process for glass that allows the
jars to withstand the high heat (212°) of a water-bath canner,
as well as the high temperature (240°) of a pressure canner,
without breaking.
Home-canning jars come in many sizes: 4-ounce, half-
pint, 12-ounce, 1-pint, and 1-quart (see Figure 3-6). They
offer two widths of openings: regular-mouth (about 21⁄2 inches
in diameter) and wide-mouth (about 31⁄8 inches in
diameter).The smaller jars are usually reserved for jams and
jellies, while quarts are usually filled with other foods.
Regular-mouth jars are used more frequently for jelly,
jam, relish, or any other cooked food. Wide-mouth jars are
mainly used for canning vegetables and pickles and meats,
because it easier to get the large pieces into the wide
opening.

Two-piece caps
Two-piece caps consist of a lid and a metal screw band (see
Figure 3-7). They’re made specifically for use with modern-day
home-canning jars.

Lids: The underside edge of the lid has a rubberlike

sealing compound that softens when it’s heated. This
compound adheres to a clean jar rim and creates an
airtight seal after the heat-processing period.
Screw bands: The screw band holds the lid in place
during the processing period and secures it in place
when storing an opened jar in the refrigerator. After
verifying that your cooled jars have successfully
sealed by pressing the center of each lid to check for
a vacuum seal, you remove the screw band before you
store the canned food. You can use the screw bands many
 times as long as there are no signs of corrosion or
rust and they aren’t bent or dented.

CANNING TOOLS
The tools in the following sections are must-haves for
water-bath or pressure canning. Safety in the kitchen is No.
1, and the right tools for handling hot, filled jars and
other large canning equipment are indispensable.

Foam skimmer
A foam skimmer makes removing foam from the top of
hot jelly, jam, or marmalade easy while leaving any
pieces of fruit or rind in the hot liquid. (The
openings in slotted spoons are too large to achieve
quick and efficient foam removal.)

Jar lifter.
A jar lifter is one tool you don’t want to be
without. It’s the best tool available for transferring
hot canning jars into and out of your canning kettle or
pressure canner. This odd-looking, rubberized, tong
like item (check out Figure 3-9) grabs the jar around
the neck (the area just below the threaded portion at
the top of the jar) without disturbing the screw band.
Lid wand.
A lid wand has a magnet on one end of a heat-
resistant stick. With it, you can take a lid from hot
water and place it on the filled-jar rim without
touching the lid or disturbing the sealing compound.
Place your lids top totop and underside to underside to
prevent them from sticking together in your pan of hot
water. If they do stick together, dip them into a bowl
of cold water to release the suction. Reheat them in
the hot water for a few seconds before using them.
Also, offset the lids as you place them in the water,
which keeps them fanned out and easier to pick up one
by one.

Thin plastic spatula

a. A thin, flexible plastic spatula is the right
tool for releasing air bubbles between pieces of food
in your filled jars (check out Figure 3-11). Buy a
package of chopsticks for an inexpensive alternative.
Don’t use a metal item or a larger object for this job
because it may damage your food and crack or break your
hot jar.
Wide-mouth canning funnel
A wide-mouth funnel fits into the inside edge of a
regular-mouth or a wide-mouth canning jar and lets you
quickly and neatly fill your jars. This funnel is an
essential tool for canning.

Jelly bag or strainer

A jelly bag is made for extracting juice from cooked
fruit for making jelly. These bags aren’t expensive,
but if you’d rather not purchase one, you can make your
own using a metal strainer lined with cheesecloth. Use
a strainer that hangs on the edge of your pot or mixing
bowl and doesn’t touch the liquid.
Fermenting Paraphernalia
Fermenting is a mysterious form of preserving. Though
some may instantly picture ales and lagers when they think of
fermenting, many of the foods you enjoy eating, like
sauerkraut, vinegar, and yogurt, are actually fermented.

FERMENTING BREWS
For the benefit of beginner home brewers of lagers, ales,
ciders, and meads, this section discusses only the minimal
amount of equipment needed.

BEGINNER BREWING EQUIPMENT

Brew pot

Brew spoon (HDPE plastic)

Primary fermented (HDPE plastic)

with spigot, lid
 Drilled rubber stopper
for airlock

3 to 4 feet of food-grade
plastic hose,
1⁄2 inch in diameter

Bottling or ―priming bucket

(HDPE plastic) with spigot

Bottles (must be the reusable type

that don’t use twist-off caps)

(5 gallons); the exact number

of bottles depends on
their size: 12 oz., 16 oz.,
Bottle rinser

Bottle brush

Bottling tube (HDPE plastic)

with spring valve

Bottle capper
(bench-type or two-handed)

Hydrometer (triple scale)

with cylinder
JUICING TOOLS
Juicing is a simple process; use simple utensils and make
it easy to create this healthful food! Use sharp, clean items
that are designed to reduce hand fatigue. One of the nicest
things about juicing is that you need very few tools:

Paring knife: The knife should be

razor sharp and of good quality.
A sharp knife is much safer
than a dull one, because it takes
less force to actually do the work.

Citrus peeler: A citrus peeler

makes short work of
inedible peelings from citrus.

Mesh strainer: This handy gadget

is a great way to remove excess
pulp for people who can’t
tolerate the texture. Place over
your juice cup and strain
fresh juice through it.
 What Do You Already Know?

Posttest Lesson 1

SELF-CHECK 2
IDENTIFICATION. Identify the word being described.
______________1.They have a long handle on one side of the
pan and usually come with a fitted lid.
______________2. A collapsible wire or mesh basket with a
lifting handle makes blanching a breeze.
______________3.It is essential when your canning recipe
lists your fruits or vegetables by weight.
______________4. Allows you to place a bowl on the scale and
manually adjust the weight setting to before weighing your
food.
______________5. The most efficient appliance around for
removing air from food-storage bags.
______________6. Also referred to as a boiling-water canner,
is a kettle used for processing high-acid foods
______________7.Sometimes referred to as a steam-pressure
canner, is used for canning low-acid foods (primarily
vegetables, meats, fish, and poultry) in an airtight container
at a specific pressure.
______________8.Is a treatment process for glass that allows
the jars to withstand the high heat (212°) of a water-bath
canner, as well as the high temperature (240°) of a pressure
canner, without breaking.
______________9.Holds the lid in place during the processing
period and secures it in place when storing an opened jar in
the refrigerator.
 ______________10.Makes removing foam from the top of hot
jelly, jam, or marmalade easy while leaving any pieces of
fruit or rind in the hot liquid.
______________11.It’s the best tool available for transferring
hot canning jars into and
out of your canning kettle or pressure canner.
______________12.It has a magnet on one end of a heat-
resistant stick. With it, you can take a lid from hot water
and place it on the filled-jar rim without touching the lid or
disturbing the sealing compound.
______________13.The right tool for releasing air bubbles
between pieces of food in your filled jars
______________14.Makes short work of inedible peelings from
citrus
______________15.This handy gadget is a great way to remove
excess pulp for people who can’t tolerate the texture. Place
over your juice cup and strain fresh juice through it.
 LEARNING OUTCOME 2

PREPARE RAW MATERIALS

PERFORMANCE CRITERIA

Raw materials are sorted and graded according to approved criteria a

Sorted and graded fresh fruits and vegetables are weighed, washed, p
Fish and other marine products are cleaned, eviscerated, cut and was

Content:
1. How Do I Choose Fresh Fruits
2. Guide to Quality Fruits and Vegetables
3. Selecting Fruits and Vegetables
4. Slicing and Peeling
5. Before You Buy Fish or Shellfish
6. How Do I Choose Fresh Fish
7. How to Clean a Fish

Conditions:

Students/trainees must be provided with the following:

Learning Materials:

 Tools manuals
  Learning elements
 Books

Methodologies:

 Discussion
 Demonstration method
 Modular approach

Assessment method:

 Demonstration
 Direct observation and questioning
 What Do You Need To Know?

LESSON 1

HOW TO CHOOSE FRESH FRUITS

Choosing fresh fruits can be more difficult than it sounds. It

takes a lot of observations and keen use of senses to spot which
fruit is fresh and which one is not. A fruit can show freshness
through its color--the skin usually appears bright and blemish-free
when fresh, and turns darker and bruised when old. However, some
types of fruits may appear fresh, even if the condition inside says
otherwise. But you can still confirm freshness when these fruits
smell sweet and are firm to the touch. Does this Spark an idea?

Read more: How to Choose Fresh Fruit | eHow.com

http://www.ehow.com/how_4523072_choose-fresh-fruit.html#ixzz293OKd4me
INSTRUCTIONS:
1. Look for apples that are bright-colored and without any
bruises. You can always tell that an apple is fresh when the
skin appears lustrous and free from cuts and discolorations.
Apples that are bright with small specs of green on the skin
may also be fresh--but may not be as tasty as those with
solid bright colors. The months of October to November are
the best times to buy fresh apples.
2. Inspect the skin surfaces of bananas. Bruises and soft spots
on a banana peel may mean that it's old. Fresh bananas
usually appear radiant yellow and are firm to the touch.
Bright yellow bananas with little shades of green may also
be fresh, but need to be stored at room temperature to ripen
completely. Bananas are available year-round, so you can go
and buy you fresh ones anytime of the year.

3. Examine the firmness and color of fresh pears. Being firm to

touch is one of the many indicators of freshness. Fresh
pears also have lustrous color and smooth skin. The radiance
of the color depends on the type of pear you're choosing--
fresh Bartlett pears usually appear rich yellow, fresh Anjou
and Comice pears often have radiant color of light green to
yellowish-green, and fresh Bosc pears appear bright brown-
yellow to greenish-yellow in color. Pears are best when
bought within the month of November.

4. Go for fresh oranges with bright color, blemish-free and

smooth-textured skin. Fresh oranges may also emit sweet
orange scent, are firm and can be heavy for their size.
 Oranges that are not fresh may look dull, rough, light and
spongy. You can buy sweet oranges in good condition from
mid-November until February.

5. Choose peaches with smooth skin, and without cuts or bruises

to ensure freshness. Fresh peaches are also firm but
somewhat soft when you put pressure on them. For peaches
that are fresh but a little bit hard, you can store them in
a brown paper bag under room temperature to ripen. These
peaches will not be as sweet as those that are already
completely ripe. You can buy fresh peaches from July to
September.
6. Spot good pineapples by observing their appearance,
heaviness and scent. A fresh pineapple usually has bright
yellow, orange or brownish-yellow color; the "eyes" that
surround its body may be a bit separated from each other. It
may also appear plump and weigh heavy for its size. And when
it's freshly ripe, it emits a sweet fragrance that can be
smelled within a short distance. You can usually purchase
fresh sweet pineapples during the start and peak of summer.
Spot good pineapples by observing their appearance,
heaviness and scent. A fresh pineapple usually has bright
yellow, orange or brownish-yellow color; the "eyes" that
surround its body may be a bit separated from each other. It
may also appear plump and weigh heavy for its size. And when
it's freshly ripe, it emits a sweet fragrance that can be
smelled within a short distance. You can usually purchase
fresh sweet pineapples during the start and peak of summer.
7. Buy strawberries that are bright red in color, and choose
those without blemishes and with green caps. Fresh
strawberries are also firm to the touch, have sweet
fragrance, appear plump and are dry instead of being moist.
Smaller-sized strawberries often are sweeter compared to
those of the larger kind. Strawberries are usually at their
best from June to early August.

8. Get a watermelon that is lustrous green rind and is free

from blemishes, punctures or dents. A fresh watermelon
usually appears plump, firm, weighs heavy for its size and
is well-proportioned. You can tell that a watermelon is
fully ripe and juicy when you hear a deep and hollow sound
as you tap it with your knuckles. If you want to buy sliced
watermelons, an indication of freshness would be bright red,
firm flesh and dark-colored seeds. Watermelons are usually
at their peak from June to late August.
 What Do You Need To Know?

LESSON 2

GUIDE TO QUALITY FRUITS AND VEGETABLES

Fresh fruits and vegetables are full of vitamins,

minerals and antioxidants that keep us healthy. Living foods,
once picked, have a limited amount of time to stay fresh
before spoiling. You need to know how to tell if your produce
is ripe and ready, or if there's still time left for ripening,
thus lengthening the shelf life. You also need to know how
your foods are treated before they come to the table. Are they
sprayed with wax to appear shinier? Are they treated with
pesticides? Are they genetically modified? These are all
important factors in the life of a fruit or a vegetable.

Step 1
Buy local produce. Local produce does not have to
travel as far to get to your table, so it's often fresher than
produce grown halfway across the world. Buying local produce
also allows you to get to know your farmer. You can ask
questions about the vegetables, how they are grown, and what
pesticides are used. Search your newspaper or Internet
listings for the local organic farmers' markets.

Step 2
Inspect your produce. Look for bruising, soft spots,
browning, or wax. Grocers and farmers' markets usually have
signs placed near each fruit and vegetable explaining what to
look for in a ripe food. For example, bananas should be firm
and yellow with a touch of green. If they are greener, they
are not yet ripe and will have a longer shelf life. If they
have passed their prime, they will be soft and bruised. All
fruits and vegetables have certain characteristics that tell
you how fresh the produce is.

Step 3
Buy in season. Some fruits and vegetables grow all
year-round in many climates, and they are not usually more
expensive during part of the year. Other foods thrive best in
certain weather or only in limited habitats. During other
times of the year, they may be grown in laboratories or a
small exclusive region of the world. This makes them far more
expensive than if you buy them in season. For example, while
papayas, lemons and avocados are grown year-round, apricots,
blueberries, cherries and kiwi grow best during the summer.
Cranberries, figs, plums and pomegranates grow best in the
fall, and asparagus, lima beans, peas and honeydew melon grow
best in the spring. Buying fruits in season will help you save
money while still eating the healthiest foods.
 What Do You Need To Know?

LESSON 3

SELECTING FRUITS AND VEGETABLES

When selecting fresh fruits or vegetables, first look at

the items appearance and the texture.

Make sure the fruits or vegetables are not bruised or

damaged. Fruit should feel heavy for its size. High quality,
fresh vegetables are young, crisp and brightly colored. Store
personnel in the produce department or a produce manager are
usually happy to help select fresh produce and/or provide
information about how to use a fruit or vegetable if you are
not familiar with a particular item.

Seasonality
Thanks to modern shipping capabilities, we can now
purchase most fruits and vegetables year round. However, for
best flavor and quality, and lowest price, purchase fruits and
vegetables during the peak season. Check your “seasonality
savvy” by matching the fruit/vegetable to its peak season.
The following table is your guide for revealing the correct
seasons for each fruit and vegetable:
Fruit/Vegetable Season
Citrus Winter
Melons Summer
Apples Fall
 Pears Fall
Berries Summer
Asparagus Spring
Corn Summer
Pumpkin Fall
Tomatoes Summer
Cabbage Fall

Reveal correct seasons.

Local Farmer’s Markets are a great place to identify what’s in
season locally.

Ripeness
Many people often wonder how to tell if a fruit is ripe or
not. Whether a fruit will continue to ripen or should be
purchased ripe depends on the fruit. Think about what fruits
continue to ripen after they are picked and which do not.
Then review the two categories of fruit:

Will continue to ripen after being picked Pick when ripe

Apricots Apples
Bananas Cherries
Cantaloupe Grapefruit
Kiwi Grapes
Nectarines Oranges
Peaches Pineapple
Pears Strawberries
Plums Tangerines
Watermelon
Convenience
Some vegetables (lettuce, spinach, cabbage) are available
pre-prepared in bags. While these items typically cost more,
the added convenience may make them a better buy.
What are the times when you choose convenience over
higher cost?
When are prepackaged products a better value? Does
anything surprise you about the list?
To speed up the ripening of fruits such as, peaches,
pears, and plums, put them in a loosely closed brown paper bag
(plastic bags don’t work) at room temperature. Add a banana
or apple to really speed things up.

Purchasing Fresh Fruits and Vegetables

Purchasing fresh fruits and vegetables may be a new
experience for some clients. Using a produce scale and
understanding price per pound versus price per item may be
especially challenging. Tips that staff may share with
clients to help them to purchase fresh fruits and vegetables
with their WIC Fruit and Vegetable checks include:
1. Be patient. It may take you longer to select your items.
Use your WIC fruits and vegetable check when you are not
rushed and have plenty of time to choose your items.
2. Look to see how the fruits and vegetables are priced.
Items in the produce section are priced dollars per item
or dollars per pound (lb.). Dollar per pound pricing
requires you to weigh your items to figure out the total
cost.
3. Learn how to use a produce scale. Produce sections
typically have several scales available for your use.
Place your items on the scale and then read the dial or
electrical read out.
4. Ask for help. Produce personnel can help you select and
weigh your fresh fruits and vegetables.
 What Do You Need To Know?

LESSON 4

SLICING AND PEELING

SLICING AND PEELING

Some love them whole, others in spears; pickles come in
all shapes and sizes. You can choose your favorite cut (or
not) for your pickles, but stick with the recipe directions.
If you want to slice a pickle, don’t use a whole pickle
recipe, or it may make your slices soggy. Pickles usually
aren’t peeled, but you do seed them (see Figure 2-1). If you
find that your peels are tough after pickling and you’re
certain they are a pickling variety, the cucumbers may be old
or not as fresh as you thought they were.
KEEPING IT CLEAN
Because pickling is a precise process, it’s important
that your preparation area is scrupulously clean. Don’t forget
that a bumpy pickling cucumber has plenty of nooks and
crannies where bacteria can lurk. Be certain all your produce
is fresh and clean before use.

Diving Into Pickled Veggies

Pickled vegetables are delicious additions to green salads or
a relish plate. Enjoy these treats for a change of pace from
plain, raw vegetables. They still retain their crisp texture
but with an extra added bite from the brine. Avoid long
boiling periods for your vinegar solution. Lengthy boiling
reduces the acetic-acid level in vinegar, changing the pH
level of the food. This change may compromise the safety of
your pickled food.

GETTING A CRASH COURSE ON CRUNCH

The best method for maintaining crispness, crunch, and
firmness in your vegetables during the soaking period is to
add ice, preferably crushed ice, to your soaking solution.
Adding ice works best for short brine soaking. (Check out the
previous chapter for more on long and short brine soaking.)
After the soaking period, drain your vegetables in a
colander, following your recipe instructions for any rinsing.
Some recipes instruct you to roll the drained food in clean
kitchen towels to dry it. This method works well for larger
pieces of food, but not for finely chopped relishes. (Speaking
of relishes, this chapter contains two relish recipes: Sweet
Pickle Relish and Corn Relish.)

Note: In older pickling recipes, you may see the addition of

alum or pickling (slaked) lime for the sake of crispness. The
recipes in this chapter don’t add either of these products
because they aren’t necessary when you’re using modern canning
methods.

SWEETENING UP
Pickles can be made sweet with the addition of white
sugar. Using any other type of sweetener can cause cloudiness
and a soft result.
LAYERING AND PACKING
Pickled items will shrink a little, so be sure to pack
them tightly as you fill the jars. Layers should be even and
neat, allowing for brine to flow over and around each piece.
Expect some floating and rearranging of the contents after
going through the canner—this is normal.
 What Do You Need To Know?

LESSON 5

BEFORE YOU BUY FISH OR SHELLFISH

Knowing how to choose fresh fish or seafood is a vital

skill for a seafood cook. Unless you caught the fish yourself,
you really have no way of knowing exactly how fresh it is. But
buying fresh fish is easy if you know what to look for. Here
are tips on choosing fresh fish.

Whole Fish

 Look for bright, clear eyes. The eyes are the window to a
truly fresh fish, for they fade quickly into gray
dullness. Dull-eyed fish may be safe to eat, but they are
past their prime.

 Next look at the fish. Does it shine? Does it look

metallic and clean? Or has it dulled or has discolored
patches on it? If so, it is marginal.

 Smell it. A fresh fish should smell like clean water or a

touch briny or even like cucumbers. Under no
circumstances should you buy a nasty smelling fish.
Cooking won't improve it.

 Look at the gills. They should be a rich red. If the fish

is old, they will turn the color of faded brick.
Recipes for Whole Fish

 Fish Fillets

 Look for vibrant flesh. All fish fade as they age. If the
fillet still has skin, that skin should look as pristine
as the skin on an equally good whole fish – shiny and
metallic.

 Smell it. The smell test is especially important with

fillets. They should have no pungent aromas.

 Is there liquid on the meat? If so, that liquid should be

clear, not milky. Milky liquid on a fillet is the first
stage of rot.

 If the fishmonger lets you, press the meat with your

finger. It should be resilient enough so your indentation
disappears. If your fingerprint remains, move on.
 What Do You Need To Know?

LESSON 6

HOW DO I CHOOSE FISH

Choosing Fish
To enjoy fish at home – make friends with your
fishmonger. They are there to help and I have never met one
who wouldn’t (how else will they ensure future trade?). Any
fish or seafood you buy should be squeaky fresh and unsure if
it is the simplest test is a quick sniff. It should never
smell fishy but be an aroma of the sea. As this method isn’t
popular with fishmongers also look for:-

Whole fresh fish will have eyes that are bright and not
sunken. The skin should have a shiny, moist, firm
appearance.
When buying fillets look out for neat, trim fillets and a
white translucent appearance.
Flesh should be firm to the touch, not soft or mushy.
Fish should have no brown spots, which are an indication
of the beginning of decay.
Fish should give the appearance that it’s still alive but
not wriggling of course.
Shellfish, like lobster and crab, should be purchased
either alive or frozen. If your market has a lobster
tank, ask how long they’ve been in the tank. Truly fresh
lobsters should be lively and frisky.
Smoked fish should look glossy with a fresh smoky aroma.
 Select shellfish with shells tightly closed and without
any gaps or cracks.
Lobsters and crabs should be heavy for their size.
With frozen seafood is must be solid with no signs of
partial thawing, in undamaged packaging and with no sign
of freezer burn.

How Do I Choose Fresh Fish?

How do I choose fresh fish is simple - make friends

with your fishmonger. They are there to help and I have never
met one who would not help in choosing fish - how else will
they ensure future trade?

Answer:

Golden Rules on Choosing Fresh Fish

Any fish or seafood you buy should be squeaky fresh and

unsure if it is the simplest test is a quick sniff. It should
never smell fishy but be an aroma of the sea. As this method
isn't popular with fishmongers also look for:-

1. Whole fresh fish will have eyes that are bright and not
sunken. The skin should have a shiny, moist, firm
appearance.

2. When buying fillets look out for neat, trim fillets and a
white translucent appearance.

3. Flesh should be firm to the touch, not soft or mushy.

4. Fish should have no brown spots, which are an indication

of the beginning of decay.

5. Fish should give the appearance that it's still alive but
not wriggling of course.

6. Shellfish, like lobster and crab, should be purchased

either alive or frozen. If your market has a lobster
tank, ask how long they've been in the tank. Truly fresh
lobsters should be lively and frisky.
 7. Smoked fish should look glossy with a fresh smoky aroma.

8. Select shellfish with shells tightly closed and without

any gaps or cracks.

9. Lobsters and crabs should be heavy for their size.

10.With frozen seafood is must be solid with no signs of
partial thawing, in undamaged packaging and with no sign of
freezer burn.

Shellfish
Buy only at the finest fish markets. These are the places
where turnover is so rapid you can be assured of fresh
mussels, clams or oysters. You may still get a dead one, but
the ratio will be far lower.

What is a dead one? Shellfish are sold alive, so they

should react to you. Put them on the countertop and back away
for a moment. Then tap the shell: It should close tighter than
it was. Oysters are a little tough to do this with, but clams
and mussels will definitely react. You can also tell a dead
shellfish after you’ve cooked them all. Dead ones do not open
after being cooked. Throw them away.

Scallops, a Special Case

Scallops are almost always sold shucked, so what you are
looking for are “dry packed” scallops, meaning they are not
shipped and stored in brine. Those scallops you see wallowing
in milky ick? Leave them be. Better to buy frozen, vacuum-
sealed scallops, which are perfectly good by the way, than an
inferior wet-packed scallop.

Shrimp
This one is easy. Buy them whole and frozen. Whole because
the shell protects them from the rigors of being frozen
without losing too much moisture, and frozen because shrimp
cook – and rot – very rapidly.
 Should you be near a shrimping region, or have access to
truly magnificent fresh shrimp, by all means buy them. Head on
if possible. Why? Because headed shrimp stay moister.
Remember: Nothing says boring like a dry, overcooked shrimp.

Everything I said about shrimp applies to crayfish, too.

Unless you can get them live, in which case follow the
instructions for lobsters or crabs.

Squid or Octopus
These are almost always sold to the wholesaler pre-frozen,
so you should buy them frozen. Both squid is commonly known as
“calamari” and its more richly flavored cousin the octopus
freeze exceptionally well.

Again, if you can buy squid and octopus – not to mention

cuttlefish – fresh, do it! They are rare treats even at fine
fish markets and should be appreciated as such. Like finfish,
you should look first at their eyes, which should be clean and
bright.
 What Do You Need To Know?

LESSON 7

HOW TO CLEAN A FISH

Now that you have caught your fish, you have to clean
it. There are several ways to clean a fish. Always wash the
fish first with cold running tap water. Avoid using the lake
or river water if possible. Also, try to clean the fish as
soon as possible after removing it from the water.

STEPS IN CLEANING FISH

1. The first and easiest way to clean a fish is to lay the
fish on its side and using a sharp knife, cut from the
gills through the backbone. Then when you snap and pull
on the head, the entrails will just follow. Then cut
along the belly of the fish from the gills to the vent.
Inside the fish scrape along the backbone to remove the
blood vein. Then rinse the fish thoroughly with cold
water. If you wish, you can just cook the fish with the
skin on it until the skin begins to peel away from the
flesh. Easily remove the skin and the dorsal fin will
follow.

2. The second way to clean a fish begins by rinsing the fish

using cold tap water and then descaling it. Not all fish
need to be descaled. To determine if your fish needs to
be descaled, lay the fish flat and with the dull edge of
a knife, at almost a 90 degree angle to the fish, use
short strokes moving from the tail to the head. If the
scales are large and flat, then they should be removed.
 Keep removing them until the fish is smooth. Repeat on
other the side. Note that if you are planning on skinning
the fish before cooking, then this is not necessary.

3. Next, with a sharp knife, cut from the gills along the
belly to the vent (the small anal opening near the tail)
Open up the fish and remove all of the entrails with your
fingers. Then scrape along the backbone, using your
thumbnail or spoon, to remove the blood vein. Wash the
fish thoroughly again using cold tap water. If you are
planning on cooking the fish whole, it's a good idea to
remove the dorsal fin (top fin) next. Just cut along both
sides and pull using a pair of pliers. Rinse the fish one
last time.

4. For your safety, always use care when using sharp knives.
Also, when storing fish in a cooler on ice, be sure that
the fish is not allowed to sit in the melted ice water.
Allow the water to drain away from the fish, and keep the
fish with its cavity facing down so that melted ice won't
pool inside the fish. Never store the fish for prolonged
periods of time.
 LEARNING OUTCOME 3

PERFORM ALCOHOLIC FERMENTATION OF FRUITS/VEGETABLES

PERFORMANCE CRITERIA

Prepared fruit is mixed with water according to specifications.

Mixture is allowed to boil and juice is extracted in accordance with
Extracted juice is cooled and mixed with other ingredients like suga
Juice is fermented for 1-2 weeks as required.
Fermented juice is trained, filtered and heated according to specifi

Content:

1. What is Alcohol Fermentation

2. How to Ferment Fruit to Make Alcohol
3. Gathering Your Ingredients
4. Salt as a Preservative
5. Mastering the Art of Fermentation and Pickling
6. Slicing and Peeling
Conditions:

Students/trainees must be provided with the following:

Learning Materials:

 Tools manuals
 Learning elements
 Books

Methodologies:

 Discussion
 Demonstration method
 Modular approach

Assessment method:

 Demonstration
 Direct observation and questioning
 What Do You Need To Know?

LESSON 1

WHAT IS ALCOHOL FERMENTATION

_Alcoholic Beverages._

It may be divided into fermented drinks including beer

and wines, and distilled drinks or spirits which are obtained
from the former by distillation. Spirits usually contain about
fifty percent of alcohol, beer and wines from one to twenty
per cent. The alcohol in all cases results from the breaking
up of the sugar in the fermenting liquid.

_Sugars._

Ordinary sugar, or cane sugar, uncrystallizable, or

fruit sugar; and grape sugar, or glucose, are the three most
important varieties. Fruit sugar exists in all the sub-acid
fruits as grapes, currants, apples, peaches, etc. When these
are dried, it changes to grape sugar forming the whitish
grains which are seen on the outside of prunes, raisins, etc.
Grape sugar is found to a limited extent in fruits associated
with fruit sugar. Cane sugar is readily changed by the action
of acids or ferments into fruit sugar, and the latter into
grape sugar, but the process cannot be reversed. Grape sugar
is the only fermentable variety, the others becoming changed
into it before fermentation.
_Transformation of Starch, etc._

Under the influence of acids, or diastare, a principle

existing in germinating grains, starch is changed first into
gum (dextrin) and afterwards into grape sugar. Hence one of
our most important sources of alcohol is to be found in the
starch of barley, corn, wheat, potatoes, etc. Wood may be
converted into grape sugar by the action of strong sulphuric
acid which is afterwards neutralized. An attempt to produce
alcohol in this way on a commercial scale was made in France,
but was not successful.

_Ferment._

A solution of pure sugar will remain unchanged for an

indefinite period of time. To induce fermentation, a portion
of some nitrogenous body, itself undergoing decomposition,
must be added. Such ferments are albumen (white of egg),
fibrin (fiber of flesh), casein (basis of cheese), and gluten
(the pasty matter of flour). Yeast consists of vegetable egg-
shaped cells, which is increased during its action as ferment.

_Circumstances influencing Fermentation._

In order that fermentation shall begin we require,

besides the contact of the ferment, the presence of air. The
most easily decomposed articles of food may be preserved for
an indefinite period by hermetically sealing them in jars,
after drawing out the air. When once begun, however,
fermentation will go on, if the air be excluded. Temperature
is important. The most favorable temperature is between 68 and
77 Fahr. At a low temperature fermentation is exceedingly
slow. Bavarian or lager beer is brewed between 32 and 46 1/2
Fahr. A boiling heat instantly stops fermentation, by killing
the ferment.
 To check fermentation we may remove the yeast by
filtration. Hops, oil of mustard, sulphurous acid (from
burning sulphur), the sulphites, sulphuric acid, check the
process by killing the ferment.

Too much sugar is unfavorable to fermentation; the best

strength for the syrup is ten parts of water to one of sugar.

_Changes during Fermentation, etc._

The grape-sugar breaks up into carbonic acid which

escapes as gas, alcohol and water which remain. In malting the
grain is allowed to germinate, during which process the starch
of the grain is changed into gum and sugar: the rootlets make
their appearance at one end and the stalk or acrospires at the
other. The germination is then checked by heating in a kiln;
if allowed to proceed a certain portion of the sugar would be
converted into woody matter, and lost.

In brewing the saccharine matter is extracted from the

malt during the mashing. Yeast is added to cause fermentation;
an infusion of hops afterwards, to add to the flavor and to
check fermentation. In wine making there is sufficient
albuminous matter in the grape to cause fermentation without
the use of yeast.

Distillation separates the alcohol in great part from

the water. Alcohol boils at 179 Fahr., and water at 212. It is
not possible, however, to separate entirely alcohol and water
by distillation.

_Acetic Fermentation._

Weak fermented liquors will become sour on exposure to

the air. This is owing to the conversion of their alcohol into
acetic acid (see Vinegar). This change is due to the
absorption of the oxygen of the air and is much promoted by
the presence of a peculiar plant, the mother of vinegar. It is
sometimes called the acetous fermentation.

_Viscous Fermentation._

By the action of yeast on beet-sugar a peculiar

fermentation is set up; but little alcohol is formed. The same
gives ripeness to wines and beer. It is checked by vegetable
astringents.
 What Do You Need To Know?

LESSON 2

HOW TO FERMENT FRUIT TO MAKE ALCOHOL

Just about any type of fruit can be fermented to

produce alcohol. Fermentation is the process in which sugar is
converted to alcohol by yeast. Adding sugar to fruit bases
will increase the alcohol levels achieved during fermentation.
Once a fruit base or "mash" has been fermented it can be
strained to produce fruit wine or distilled to make fruit
liquor. Yeast must be added to a mash to ferment it. There are
many varieties and strains of yeasts available from local
brewing supply houses or from online suppliers.

Instructions

Preparing Fruit for Fermenting

1. Wash and peel the fruit. Seeds do not need to be removed.

Cut the fruit into pieces. Fruit pieces should be
slightly larger than bite-sized. Wash and peel the fruit.
Seeds do not need to be removed. Cut the fruit into
pieces. Fruit pieces should be slightly larger than bite-
sized.
2. Place cut fruit into the stockpot. Add water enough water
to cover the fruit pieces completely.
3. Bring fruit and water to a boil. Add sugar and lemon
juice. Stir well.
4. Remove from heat. Use potato masher to pulverize fruit.
The mash should have the consistency of applesauce.
5. Allow fruit mash to cool to approximately 75 to 80
degrees.
6. Transfer cooled mixture to 5-gallon plastic bucket. Add
water until bucket is three-quarters full and stir well.
 What Do You Need To Know?

LESSON 3

GATHERING YOUR INGREDIENTS

The basic ingredients for pickling are salt, vinegar,

water, and herbs and spices. Use high-quality ingredients for
the best results. Of course, the quality of the food you use
is important, too. The perfect balance of salt, vinegar,
water, and herbs and spices safely preserves your pickled
food. You can achieve this balance by precisely measuring your
ingredients and following each step in your recipe.

SALT
In the pickling process, salt serves as a preservative and as
a way to add both crispness and flavor. However, not just any
salt will do. Use only the following pure, additive-free
salts:
Pickling and canning salt
Kosher salt
Sea salt

VINEGAR
Vinegar is a tart liquid that prevents the growth of
bacteria. For pickling, you must use vinegar with an acidity
level of 5 percent. If the level of acidity isn’t on the
label, don’t use the vinegar —the strength of the acid may not
be adequate for safe food preservation. The preferred vinegar
for pickling is distilled white vinegar, which has a sharp,
tart flavor, maintains the color of your food, and is
relatively inexpensive. For a milder flavor, you can
substitute apple cider vinegar. Keep in mind, though, that
using cider vinegar changes the overall color of your finished
foods, and not always for the better. You may get unappetizing
gray or brown results from using the wrong type of vinegar.
To avoid cloudy pickles, use vinegar that’s clear of
sediment. Cider and wine vinegars often have sediment, and you
may even be able to see things floating around. What causes
these dements? Vinegars that still contain the mother, a
harmless bacterium that creates the vinegar but also causes
sediment to form on the bottom of the bottle. Never dilute or
reduce the amount of vinegar in a recipe. To ensure a safe
product, the brine must have the right acidity level. Never
use vinegar with less than 5 percent acidity.
If the flavor’s too tart, add 1⁄4 cup granulated sugar
for every 4 cups vinegar. Treating flavors in this manner
doesn’t upset the balance of your vinegar.

WATER
Soft water is the best water for your brine solution.
Too much iron in your water can cause discoloration of the
finished product. Distilled water, water with all minerals and
other impurities removed, is also a good choice. If you use
tap water, make sure it’s of drinking quality; if it doesn’t
taste good to you, it won’t taste better in your food. Also,
avoid using sparkling water.

HERBS AND SPICES

Use the exact amount of herbs or spices called for in
your recipe. If your recipe calls for a fresh herb, use the
fresh herb. If your recipe calls for a dried spice, use one
with a strong aroma.
Pickling spices are blends of many spices including
allspice, bay leaves, cardamom, cinnamon, cloves, coriander,
ginger, mustard seed, and peppercorns They’re mixed by the
manufacturer and vary in flavor. Although these spices are
generally whole and therefore good keepers, it is best to buy
fresh, new spices each year, before you start canning.
 What Do You Need To Know?

the same foods in your pantry. Because pickling

SALT completely
AS Achanges the taste of a food, it’s a good way to provide more op
PRESERVATIVE

coating. Use this cucumber when your recipe doesn’t specify “pickling cucumbers”.

ers. Don’t eat pickling cucumbers raw; their flavor can be extremely bitter. Some varieties are now sold for both pickling an

kle recipe, or it may make your slices soggy. Pickles usually aren’t peeled, but you do seed them (see Figure 2-1). If you find
Salt preserves food in the following ways:
Salt dries food. Salt draws water out of food and
dehydrates it. All living things require water and cannot grow
in the absence of water. Salt is used to preserve beef jerky
by keeping it dry, and it prevents butter from spoiling by
drawing water out, leaving just the fat.

Salt kills microbes. High salt is toxic to most microbes

because of the effect of osmolarity, or water pressure. In
very high salt solutions, many microbes will rupture due to
the difference in pressure between the outside and inside of
the organism. High salt can also be toxic to internal
processes of microbes, affecting DNA and enzymes. Solutions
high in sugar also have the same effects on microbes, which is
why it is used as a preservative of foods such as jams and
jellies.

Misconceptions about Salt Preservation

Many people believe that saltier foods are more resistant
to microbial growth. As a result, they are more willing to
consume questionable foods if they have higher salt contents.

Here are the facts. Most bacteria, with the exception of

halophiles (salt-loving bacteria), cannot grow in conditions
where salt is greater than 10%. Molds can withstand even
higher salt levels. To get 10% salt, you would need to
dissolve 180 g salt in 1800 g water, which is approximately
equivalent to 1 cup of salt dissolved in 7.5 cups of water.

How salty is 10% salt? Have you ever accidentally

swallowed water when swimming in the ocean? Seawater is 3.5%
salt. Imagine drinking seawater that is 3 times saltier.

Which foods have enough salt (>10%) to stop bacteria

growth?
Here is a sample list of foods which many people would
consider “salty.” The percentage of salt is calculated by
dividing the total weight of the food by the weight of salt.

 1 serving McDonald’s French fries (medium): 266 mg/117 g

= 0.2% salt
 1 serving Doritos, Nacho Cheese flavor: 310 mg/50 g =
0.6% salt
 1 serving Campbell’s chicken noodle soup (condensed): 890
mg/126 g = 0.7% salt
 1 serving Hormel’s Spam: 767 mg/56 g = 1.4% salt
 What Do You Need To Know?

the same foods in your pantry. BecauseTHE

MASTERING picklingART
completely
OF changes the taste of a food,
FERMENTATION ANDit’s a good way to provide more o
PICKLING

coating. Use this cucumber when your recipe doesn’t specify “pickling cucumbers”.

bers. Don’t eat pickling cucumbers raw; their flavor can be extremely bitter. Some varieties are now sold for both pickling an
Pickling Fruits and Veggies
Pickling Procedures and Techniques
kle recipe, or it may make your slices soggy. Pickles usually aren’t peeled, but you do seed them (see Figure 2-1). If you find

PICKLING FRUITS AND VEGGIES

The pickled cucumber may be the most common type of
pickle, but don’t limit your pickling to cukes. This chapter
covers tips on pickling different vegetables and fruits and
offers a selection of recipes certain to pique your interest
and your taste buds. The art of pickling comes into play when
you start combining flavors. Many families have their own
specific pickling recipes, known as “the best‖” or “Grandma’s
secret”. The recipes in this chapter not only adhere to the
safety of using proper acidity, but also use their own blends
of sugars, spices, and even hot additions like peppers!

Preparing Proceduce for Pickling

Pickles are that one thing that finishes a plate of
delicious food. The piquant, salty flavor is the component
that rounds out a meal and brightens up an everyday dish.
Pickles are also a wonderful way to add more variety to the
same foods in your pantry. Because pickling completely changes
the taste of a food, it’s a good way to provide more options
with the foods you have available to put up. Although the
following sections specifically talk about cucumbers, these
guidelines apply to pickling vegetables of all kinds.
PICKING PICKLING CUCUMBERS
So what’s so important about what kind of cucumber you
use for pickles?
After all, a cucumber is a cucumber, right? Definitely,
not. The common salad cucumber has a thick, dark-green, waxy
skin. Don’t use this cucumber for making pickles because the
brine solution won’t penetrate the waxy coating. Use this
cucumber when your recipe doesn’t specify “pickling
cucumbers”.
English cucumbers are another popular slicing cucumber.
They’re also unsuitable for pickling because they tend to
become mushy.
A pickling cucumber is the only cucumber to use for
making pickles. The skin of a pickling cucumber is thin, not
waxy, and is left on the cucumber. Pickling cucumbers are
about 4 inches in length, smaller than salad cucumbers. Don’t
eat pickling cucumbers raw; their flavor can be extremely
bitter. Some varieties are now sold for both pickling and
slicing
These varieties are fine to use. For pickling, use the
smaller size of this variety; for slicing, use the larger
size. Always look for cucumbers that are recommended for
pickling.
 What Do You Need To Know?

LESSON 6

SLICING AND PEELING

SLICING AND PEELING

Some love them whole, others in spears; pickles come in
all shapes and sizes. You can choose your favorite cut (or
not) for your pickles, but stick with the recipe directions.
If you want to slice a pickle, don’t use a whole pickle
recipe, or it may make your slices soggy. Pickles usually
aren’t peeled, but you do seed them (see Figure 2-1). If you
find that your peels are tough after pickling and you’re
certain they are a pickling variety, the cucumbers may be old
or not as fresh as you thought they were.
KEEPING IT CLEAN
Because pickling is a precise process, it’s important
that your preparation area is scrupulously clean. Don’t forget
that a bumpy pickling cucumber has plenty of nooks and
crannies where bacteria can lurk. Be certain all your produce
is fresh and clean before use.

Diving Into Pickled Veggies

Pickled vegetables are delicious additions to green salads or
a relish plate. Enjoy these treats for a change of pace from
plain, raw vegetables. They still retain their crisp texture
but with an extra added bite from the brine. Avoid long
boiling periods for your vinegar solution. Lengthy boiling
reduces the acetic-acid level in vinegar, changing the pH
level of the food. This change may compromise the safety of
your pickled food.

GETTING A CRASH COURSE ON CRUNCH

The best method for maintaining crispness, crunch, and
firmness in your vegetables during the soaking period is to
add ice, preferably crushed ice, to your soaking solution.
Adding ice works best for short brine soaking. (Check out the
previous chapter for more on long and short brine soaking.)
After the soaking period, drain your vegetables in a
colander, following your recipe instructions for any rinsing.
Some recipes instruct you to roll the drained food in clean
kitchen towels to dry it. This method works well for larger
pieces of food, but not for finely chopped relishes. (Speaking
of relishes, this chapter contains two relish recipes: Sweet
Pickle Relish and Corn Relish.)
Note: In older pickling recipes, you may see the addition of
alum or pickling (slaked) lime for the sake of crispness. The
recipes in this chapter don’t add either of these products
because they aren’t necessary when you’re using modern canning
methods.

SWEETENING UP
Pickles can be made sweet with the addition of white
sugar. Using any other type of sweetener can cause cloudiness
and a soft result.
LAYERING AND PACKING
Pickled items will shrink a little, so be sure to pack
them tightly as you fill the jars. Layers should be even and
neat, allowing for brine to flow over and around each piece.
Expect some floating and rearranging of the contents after
going through the canner—this is normal.
 LEARNING OUTCOME 4

PERFORM ACETIC ACID/LACTIC ACID FERMENTATION/PICKLING VEGETABLE

PERFORMANCE CRITERIA

Alcoholic liquid is mixed with mother vinegar according to specifica

Mixture is allowed to ferment for 2-4 weeks according to standard pr
Mixture is strained/filtered then clarified according to specificati
Acetous liquid is heated according to specifications

Content:
1. The Lacto-Fermentation Process
2. Lactic Acid Fermentation
3. Pickling Procedures and Techniques
4. Operation Sheet 1
5. Rubric for Evaluation or Pickles
6. Rubric for Performance
Conditions:

Students/trainees must be provided with the following:

Learning Materials:

 Tools manuals
 Learning elements
 Books

Methodologies:

 Discussion
 Demonstration method
 Modular approach

Assessment method:

 Demonstration
 Direct observation and questioning
 What Do You Need To Know?

art of pickling comes into play when you start combining flavors. Many families have their own specific pickling recipes, kno
THE LACTO-FERMENTATION PROCESS
cause pickling completely changes the taste of a food, it’s a good way to provide more options with the foods you have ava

your recipe doesn’t specify “pickling cucumbers”.

raw; their flavor can be extremely bitter. Some varieties are now sold for both pickling and slicing

es soggy. Pickles usually aren’t peeled, but you do seed them (see Figure 2-1). If you find that your peels are tough after pic

How it works
Lactic acid fermentation relies on beneficial cultures -
similar to those used to make yogurt or sourdough bread - to
break down natural sugars in the vegetables and produce a
variety of healthful substances, primarily lactic acid.
The process begins with fresh, nutrient-rich vegetables,
naturally bearing lactic acid cultures on their surfaces
(making starters unnecessary). The produce is well-washed,
chopped or sliced as needed, and mixed with a small amount of
sea salt. The salt acts to draw out juices, preserve the
vegetables while the fermentation gets started, and regulate
the fermentation process itself. The mixture is packed into
air-tight fermentation vessels (jars, crocks, or barrels) and
placed in a warm spot (65-80 deg F).
Cucumbers undergo a relatively short fermentation (about 1
week), while cabbages may take several months to yield
finished sauerkraut. During this time, cultures transform the
fresh vegetables into pickles by converting sugars to lactic
acid, acetic acid, carbon dioxide, and other beneficial
substances. It is the lactic acid that is primarily
responsible for preserving the vegetables, as well as creating
the wonderful flavor and aroma of traditional pickles.
Once finished, the pickles are stored under refrigeration to
slow the fermentation, where they will remain preserved for
two years or more.

Fermentation FAQs
Can I eat Real Pickles products if I don't eat dairy or
lactose?
Yes. Lactic acid fermentation, despite its misleading
name, actually bears no relation to dairy products. Our
products are lactose-free.

What happens if a jar of Real Pickles is left out of

refrigeration?
The fermentation process will resume. After a few hours
at warm temperatures, some carbonation may develop in the
jar, leading to a fizzy or tingling sensation on the
 tongue. If you find the carbonation undesirable, you can
eliminate it by leaving the jar in the refrigerator for
several days with the lid on loosely (giving the carbon
dioxide a chance to escape). Left out of refrigeration
for a few days, the product may become softer and sourer,
but it will not spoil.

Once I open a jar of Real Pickles product, how long will it

last?
Once opened, the jar should last at least 1 to 2 months
under refrigeration. After this time, the top portion
(exposed to air) may begin to darken in color and change
in flavor, while the product below will remain unaffected
for a longer period of time. At this stage, the
discolored portion may be discarded and you can continue
to enjoy the remainder of the jar.

Why have I noticed differences in the taste or texture between

two jars of the same product?
The fermentation process can be affected by subtle
factors such as the moisture content of a particular
batch of cabbage or the soil type in a cucumber field. As
a result, batches frequently vary in taste, texture, and
color. Also, as raw products, they will continue to
ferment at a very slow rate under refrigeration, leading
to continued changes over time.

Why do the Organic Dill Pickles have cloudy brine and white
sediment at the bottom of the jar?
The white sediment is a natural and healthy by-product of
the lactic acid fermentation. When disturbed, the
sediment becomes distributed throughout the jar and gives
a cloudy appearance to the brine.
Lactic Acid Fermentation
Lactic acid fermentation is caused by some fungi and
bacteria. The most important lactic acid producing bacteria
is Lactobacillus. Other bacteria which produce lactic acid
include:

 leuconostoc mesenteroides
 pediococcus cerevisiae
 streptococcus lactis
 bifidobacterium bifidus.

Lactic acid fermentation is used throughout the world to

produce specialty foods:

 Western world: yogurt, sourdough breads, sauerkraut,

cucumber pickles and olives
 Middle East: pickled vegetables
 Korea: kimchi (fermented mixture of Chinese cabbage,
radishes, red pepper, garlic and ginger)
 Russia: kefir
 Egypt: laban rayab and laban zeer (fermented milks),
kishk (fermented cereal and milk mixture)
 Nigeria: gari (fermented cassava)
 South Africa : magou (fermented maize porridge)
 Thailand : nham (fermented fresh pork)
 Philippines : balao balao (fermented rice and shrimp
mixture)

The presence of lactic acid, produced during the lactic

acid fermentation is responsible for the sour taste and for
the improved microbiological stability and safety of the food.
This lactic acid fermentation is responsible for the sour
taste of dairy products such as cheese, yoghurt and kefir.

Lactic acid fermentation also gives the sour taste to

fermented vegetables such as traditionally cultured sauerkraut
and pickles. The sugars in the cabbage are converted into
lactic acid and serve as a preservative.
 What Do You Need To Know?

e art of pickling comes into play when you start combining flavors. Many families have their own specific pickling recipes, kn
PICKLING PROCEDURES AND TECHNIQUES
ecause pickling completely changes the taste of a food, it’s a good way to provide more options with the foods you have av

your recipe doesn’t specify “pickling cucumbers”.

raw; their flavor can be extremely bitter. Some varieties are now sold for both pickling and slicing
Pickled and fermented foods are classified by their
ingredients and method of preparation. Fermented products such
ces soggy. Pickles
asusually
regulararen’t dill
peeled,pickles
but you do seed
and them (see Figure 2-1).
sauerkraut are Ifcured
you find in
that brine
your peels
forare tough after pi
about three weeks. Refrigerator pickled products such as
refrigerator dills are brined about one week. During curing,
colors and flavors change and the acidity increases. Quick-
process or fresh-pack pickles are not fermented. Some are
brined several hours or overnight, then drained and covered
with vinegar and seasonings.
Fruit pickles usually are prepared by heating fruit in
seasoned syrup acidified with vinegar. Relishes are made from
chopped fruits and vegetables that are cooked with seasonings
and vinegar. To avoid soft pickles, remove and discard a 1/16-
inch slice from the blossom end of the fresh cucumbers.
Blossoms may contain an enzyme which causes excessive
softening of pickles.

CAUTION: The level of acidity in a pickled product is

as important to its safety as it is to its taste and
texture.
 Do not alter vinegar, food, or water proportions in a
recipe. Do not use vinegar with an unknown acidity.
 Use only recipes with tested proportions of ingredients.
 There must be a minimum, uniform level of acid throughout
the mixed product to prevent the growth of botulinum
bacteria.
 Pickles and relishes are very popular as a condiment to
serve with meals. They are easy to make; however the steps are
very important to follow to ensure a safe product. Many
vegetables can be pickled. Cucumbers and cabbage are the main
vegetables that are pickled.

Two types of pickling methods can be used to make a variety of

pickled products:
1. Fermented Pickles
Fermented pickles, including sauerkraut, are made from
cucumbers or cabbages that are fermented for several weeks.
Bacteria that is naturally present on these vegetables
produced and under the proper conditions. Then the proper
amount of salt is added to inhibit spoilage and pathogenic
bacteria. The amount of salt should never be altered when
making pickles or sauerkraut by the fermentation process. A
characteristic lactic acid flavor results when pickles are
made by fermentation.
2. Fresh-Pack or Quick Pickles
Fresh-pack or quick pickles are made with an acid
(Vinegar). Spices, salt and sugar are added for flavor. These
pickles do not require a fermentation period and they are
usually made and processed within a day. The major flavor of a
fresh-pack or quick pickle is due to the vinegar (acetic
acid).

CUCUMBER SELECTION
Select fresh, firm cucumbers free from spoilage and of
the appropriate size for the type of pickle to be made. For
gherkins, select cucumbers about 1 ½ inches in length and for
dill pickles, use 4 inch cucumbers. For best results, use
cucumber varieties intended for pickling. Be sure to remove
and discard a 1/16 inch slice from the blossom end of fresh
cucumbers. Blossoms may contain enzymes which cause excessive
softening of pickles. Wash and rinse cucumbers with cold water
before use.
Approximately 14 pounds if cucumbers are needed for 7
quarts or 9 pounds of cucumbers for 9 pints. A bushel of
cucumbers weighs 48 pounds and yields 16 ti 24 quarts –an
average of 2 pounds per quart. Measure or weigh the amounts of
food carefully because the pro-portion of fresh food to the
other ingredients will affect flavor and safety of the final
product.
CABBAGE SELECTION
For the best sauerkraut, use firm heads of fresh
cabbage. Freshly harvested cabbage is very crisp and fractures
easily. Keep freshly harvested heads in a cool dry place for
one to two days before shredding for kraut use.

INGREDIENTS
 Salt
Use of canning or pickling salt is recommended.
Fermented and fresh-pack or quick pickles may be safely made
using either iodized or non-iodized table salt. How-ever, no
caking materials added to table salt may make the brine cloudy
Flake Salt varies in density and is not recommended for use.
Reduced-sodium salts, for example, "Lite Salt," may be used in
quick pickle recipes, as indicated in this guide. The pickles
may, however, have a slightly different taste than expected.
Caution: Use of reduced-sodium salt in fermented pickle
recipes is not recommended.
 Sugar
White granulated and brown sugars are most often used.
Corn syrup and honey, unless called for in tested recipes, may
produce undesirable flavors.
 Vinegar
White distilled and cider vinegars of 5 percent acidity
(50 grain) are recommended. Vinegar with unknown acidity
should not be used. White vinegar is usually preferred when a
light color is desirable, as in the case with fruits and
cauliflower. The level of acidity in a pickled or fermented
product is as important to its safety as it is to taste and
texture. Do not alter vinegar, food, or water proportions in a
recipe. Use only recipes with tested proportions of
ingredients. There must be a minimum, uniform level of acid
throughout the mixed product to prevent the growth of
Clostridium botulinum bacteria.
 Water
Use soft water, if possible. Extremely hard water can
discolor pickles, especially if it has high iron content.
Sediment from hard water also may be a problem when extremely
hard water is used to make pickles. Some types of hard water
may be softened somewhat. Boil the water for 15 minutes, skim
off the scum, and let the water rest for 24 hours. When these
dement has settled to the bottom, pour off the water from the
top and use.
 FIRMING AGENTS
Alum - Alum (a preservative available in the spice
section of your grocery store) can be safely used to firm
fermented pickles. Alum does not improve the firmness of quick
process pickles.
Pickling Lime- The calcium in lime definitely improves
pickle firmness. Food-grade or pickling lime may be used as a
lime-water solution for soaking fresh cucumbers 12 to 24hours
before pickling them. Excess lime absorbed by the cucumbers
must be removed to make safe pickles. To remove excess lime,
drain the lime-water solution, rinse, and then re-soak the
cucumbers in fresh water for one hour. Repeat the rinsing and
soaking steps two more times.

BOILING WATER BATH PROCESSING

Pickled products may spoil from microorganisms,
particularly yeasts and molds, as well as enzymes that may
affect flavor, color, or texture. Processing the pick-les in a
boiling-water canner will prevent both of these problems.
Processing times and procedures will vary with the food
acidity and size of the food pieces. Follow the recommended
processing procedures for successful results. Wait five
minutes before removing jars from canner.

LOW-TEMPERATURE PASTEURIZATION TREATMENT

A low-temperature pasteurization method to process
pickles results in a firmer product. The treatment must be
carefully managed to avoid possible spoilage. Place jars in a
canner filled halfway with warm (1200 to 140°F) water. Then,
add hot water to a level 1 inch above jars. Heat the water
enough to maintain 1800 to 185°F water temperature for 30
minutes. Check with a candy or jelly thermometer to be certain
that the water temperature is at least 180°Fduring the entire
30 minutes. Caution: Use the low temperature pasteurization
treatment only when the recipe indicates.

DETERMINE YOUR ALTITUDE

 Water boils at 212°F at sea level. As the elevation
increases, water boils at lower temperatures and foods take
longer to cook. To ensure safely canned foods at altitudes
above sea level, lengthen the processing time for boiling-
water canning methods.

SUITABLE CONTAINERS, COVERS, AND WEIGHTS FOR FERMENTING FOOD

A 1-gallon container is needed for each 5 pounds of
fresh vegetables. Therefore, a 5-gallonstone crock is of ideal
size for fermenting about 25 pounds of fresh cabbage or
cucumbers. Food-grade plastic and glass containers are
excellent substitutes for stone crocks. Other 1-to 3-gallon
nonfood grade plastic containers may be used if lined inside
with a clean food-grade plastic bag.

Caution: Be certain that foods contact only food-grade

plastics. Do not use garbage bags or trash liners.

Fermenting sauerkraut in quart and half-gallon Mason

jars is an acceptable practice, but may result in more
spoilage losses. Cabbage and cucumbers must be kept 1 to 2
inches under brine while fermenting. After adding prepared
vegetables and brine, insert a suitably sized dinner plate or
glass pie plate inside the fermentation container. The plate
must be slightly smaller than the container opening, yet large
enough to cover most of the shredded cabbage or cucumbers. To
keep the plate under the brine, weight it down with 2 to 3
sealed quart jars filled with water. Covering the container
opening with a clean, heavy bath towel helps to prevent
contamination from insects and molds while the vegetables are
fermenting. Fine quality fermented vegetables also are
obtained when the plate is weighted down with a very large
clean, plastic bag filled with 3 quarts of water containing 4
1/2 tablespoons of salt. Be sure to seal the plastic bag.
Freezer bags sold for packaging turkeys are suitable for use
with 5-gallon containers. The fermentation container, plate
and jars must be washed in hot sudsy water and rinsed well
with very hot water before use.

OPERATION SHEET 1
 Objectives Assessment Criteria

Upon Completion of this

operation sheet, the
student/trainee will be able
to:

1. Identify the ingredients

1. Processing step in
in preparation of
pickling fruits and
pickles.
vegetables are correctly
followed.

2. Follow the correct 2. Acceptable product

procedures to prepare characteristics of
pickles. pickle are attained
following standard.

A.DILL PICKLES
 Preparation Time: 35 minutes
 Processing Time: 10 minutes
 Materials/ Ingredients:

For each gallon capacity of your container use:4 lb of

4-inch pickling cucumbers2 tbsp dill seed or 4 to 5 heads
fresh or dry dill weed½ cup (canning or pickling) salt¼ cup
vinegar (5%)8 cups water and one or more of the following:2
cloves garlic (optional)2 dried red peppers (optional)2 tsp
whole mixed pickling spices (optional)
Procedures:
 Wash cucumbers.
  Cut 1/16 inch slice off blossom end and discard.
 Leave 1/4 inch of stem attached.
 Place half of dill and spices on bottom of a clean,
suitable container.
 Add cucumbers, remaining dill, and spices.
 Dissolve salt in vinegar and water and pour over
cucumbers.
 Add suitable cover and weight.
 Store where temperature is between 70° and 75°F for about
three to four weeks while fermenting. Temperatures of 55°
to 65°F are acceptable, but the fermentation will take
five to six weeks. Avoid temperatures above 80°F or
pickles will become too soft during fermentation.
Fermenting pickles cure slowly. Check the container
several times a week and promptly remove surface scum or
mold.

Caution: If the pickles become soft, slimy or develop a

disagreeable odor, discard them. Fully fermented pickles may
be stored in the original container for about four to six
months, provided they are refrigerated and surface scum and
molds are removed regularly. Ginning fully fermented pickles
is a better way to store them.

 To can them, pour the brine into a pan, heat slowly to a

boil, and simmer five minutes.
 Filter brine through a paper coffee filter to reduce
cloudiness, if desired.
 Fill jar with pickles and hot brine, leaving 1/2 inch
headspace. Adjust lids and process as below or use the
low-temperature pasteurization treatment.
 Wait five minutes before removing jars from canner.

B. SWEET PICKLE RELISH

  Preparation Time: 35 minutes
 Processing Time: 10 minutes
 Materials/ Ingredients:

C. PICKLED ASPARAGUS
  Preparation Time: 10 minutes
 Processing Time: 10 minutes

D.PICKLED ASPARAGUS
  Preparation Time: 20 minutes plus standing time
 Processing Time: 1 hour

E.SPICED APPLE RINGS

 Preparation Time: 60 minutes
 Processing Time: 20 minuntes

RUBRIC FOR EVALUATION OF PICKLES

 Criteria Very Satisfactory Unsatisfactory
Satisfactory
(S) (US)
(VS)
2 1
3

1. Design
Product design Product design Product design
is original is common in appears copied
the market and
stereotyped

2.Materials Materials used Materials used Materials used

are always are seldom are not easily
available in available in available in
the market the market the market

3. Products Products Products Products

appears appear similar appear closely
original to commercial to commercial
products products

RUBRIC FOR PERFORMANCE

Dimension Highly Skilled Moderately Unskilled No
Skilled Skilled Attempt
(4) (2)
(5) (3) (1)

1.Use of Appropriat Appropria Appropriat Never No

tools, es te e selects, attempt
equipmen election, selection selection, prepares to use
t and preparatio , preparatio and use tools/equ
material n and use preparati n and use appropria ipment
s of on and of te
materials use of materials materials
and materials and and
tools/equi and tools/equi tools/equ
pment all tools/equ pment some ipment
the time ipment of the
most of time
the time

2.Applic Systematic Systemati Systematic Never No

ation of applicatio c applicatio follows attempt
procedur n of applicati n of systemati to apply
e procedure on of procedure c procedure
all the procedure some of applicati to
time most of the time on of project
without the time with procedure
supervisio with constant and
n minimum supervisio highly
supervisi n developme
on nt on
supervisi
on

3.Safety Highly Self- Self- Needs to No

/Work self- motivated motivated be motivatio
Habits motivated and and motivated n and
and observes observes and does totally
observes most sometimes not disregard
all safety safety some observe s
precaution precautio safety safety precautio
s at all ns most precaution precautio n
times of the s n
time

4.Speed/ Work Work Work Work No

Time finished finished finished finished concept
ahead of on time close to beyond of time
time given time the given
time

LEARNING OUTCOME 5

FERMENT FISH AND OTHER MARINE PRODUCTS

Content:
1. Pickling Meat, Fish and Egg
2. Operation Sheet 1
3. Rubric for Evaluation of Pickles
4. Rubric for Performance
5. How Fish Sauce is Made
6. Homemade Fermented Fish
7. 25 Days of Nourishing Traditions: Fermented Fish Sauce
8. Fermenting Raw Fish
9. Fermenting and Brewing

Conditions:
 Students/trainees must be provided with the following:

Learning Materials:

 Tools manuals
 Learning elements
 Books

Tools:

 Weighing scale
 Cutting implements such as knives, peelers, slicer
cutter
 Kitchen utensils like casserole, colanders, bowls, food
tongs
 Strainers
 Basting spoon
 Steamer
 Steam jacketed kettle lifter
 Wire baskets
 Chopping board
 Vegetable cutter
 osterizer

Methodologies:

 Discussion
 Demonstration method
 Modular approach

Assessment method:

 Demonstration
 Direct observation and questioning

What Do You Need To Know?

 Pickling meats is an old way of making cuts of meat
taste great when they may otherwise be tough or unusual.
Pickled meats are often the budget meats and are extremely
affordable.

Pickling is a wonderful way to get the most mileage out

of the meat you may not know what to do with. Pickling
improves the flavor of fish that would otherwise taste too
fishy if prepared another way. Eggs are made even more
delicious when pickled and are a common way to use up the
spring flush of eggs that chicken owners sometimes face.
Although often reserved for the budget meats, pickling is
useful for adding flavors to the pantry, with the same base
ingredients.

EXPERIMENTING WITH PICKLED MEATS

The term pickling here is the art of soaking meat,

fish, or eggs in a flavorful brine, in a refrigerator, for an
extended period of time. You use little vinegar when pickling
these proteins and what you do use is simply for flavor.
Pickling meats often aren’t called pickled at all. They’re
commonly known as corned or by the cut of meat they come from,
such as the tongue or heart. These meats are the least
expensive, and usually they’re discarded portions that you may
not know how to prepare. Don’t think of them as lesser quality
meats because the finished product is usually extremely
flavorful.
 Pickling infuses the meat with rich flavors. And
because of the long cook time usually involved in preparing it
for the plate, these underestimated meats may end up being one
of the finest tasting meals you can offer your family.

Not all pickled meats have to be tough cuts or organ

meats, although that’s traditionally the case. Pickling adds a
wonderful flavor to any meat you choose to use. Because the
process adds tenderizing as well as infuses flavor, this
method is typically reserved for meats that need that help. If
you find that you enjoy the overall flavor of a particular
pickling recipe, you can use that recipe with a different cut
of meat.

PICKLING FISH SAFELY AND EFFECTIVELY

Fish takes well to being pickled. Like other meats, the

fish most often pickled don’t have the most prized flavors
when cooked fresh. Of course, you can use any fish that you
want to pickle, but those with mild, white flesh are most
common. The delicate nature of fish means that the older it
is, the stronger the taste. For the freshest tasting pickled
fish, use the freshest fish you can find. Pickling fish is no
different than pickling meat, other than the fragile nature of
fish means that you must work quickly to keep the freshness.
You first soak fish in a plain, salty brine to draw out any
fishiness or unwanted flavors. Then you cover the fish with a
flavorful brine (cooked and cooled) to infuse the meat and
pickle it. This entire process is done in the refrigerator to
keep the fish from decaying.

Fish should be moved from the water to the jar as

quickly as possible. Fish is especially delicate. Unlike beef,
fish has no period of aging that improves its flavor. Fish
must be from clean waters, as fresh as possible and prepared
in an efficient manner to keep it as cold as possible
throughout the entire process.

APPRECIATING PICKLED EGGS

 Pickled eggs are most often thought of as bar food.
Although it’s true that they may taste great washed down with
an ice cold draft, pickled eggs deserve some acknowledgement
as a tasty and unique food. You can add pickled eggs to a
garden salad for a zippy flavor addition. They also taste
spectacular in egg salad. I like to add one pickled egg for
every two plain eggs, and I adjust my seasoning in
consideration of the salt and seasonings the pickled egg
brings.

Don’t feel confined to eating just chicken eggs! Any

egg will benefit from the pickling flavors. Fresh eggs are
difficult to peel, but you can use quail, goose, duck, or any
other bird egg you like for this process.

A small egg, like a quail’s egg, takes less time to

fully pickle than a larger duck or goose egg does. Feel free
to taste as you go to get the perfect timeframe for pickling
these exotic eggs.

Because eggs are particularly fragile, you have to keep

them cold throughout the pickling process. You may know
someone who has pickled eggs that sat on his counter for an
extended period of time, but modern science considers this
practice unsafe. Eggs can harbor botulism, odorless bacteria
with fatal results if eaten.

A refrigerator is the perfect place to pickle your

eggs. They’ll stay a safe temperature, and the pickling
process will work just as well. A dozen eggs fit in a 1-quart
jar perfectly, so your batch of eggs will take up very little
room as it works.

OPERATION SHEET 1
 Objectives Assessment Criteria

Upon Completion of this

operation sheet, the
student/trainee will be able
to:

1. Identify the ingredients 1. Processing step in

in preparation of pickling fruits and
pickles. meat, fish and eggs are
correctly followed.

2. Follow the correct 2. Acceptable product

procedures to prepare characteristics of
pickles. pickle are attained
following standard.

1. PICKLED FISH
  Preparation Time: 3 days

 Cook Time: 10 min.

 Processing Time: 1 week

2. SPICY PICKLED EGGS

 Preparation Time: 15 mins.
 Processing Time: 3 days

RUBRIC FOR EVALUATION OF PICKLES

Criteria Very Satisfactory Unsatisfactory
Satisfactory(VS)3 (S)2 (US)1
1. Design Product design is Product design Product design
original is common in appears copied
the market and
stereotyped
2. Materials used Materials used Materials used
Materials are always are seldom are not easily
available in the available in available in
market the market the market
3. Products appears Products appear Products
Products original similar to appear closely
commercial to commercial
products products

RUBRIC FOR PERFORMANCE

Dimension Highly Skilled(4) Moderately Unskilled(2 No

Skilled(5) Skilled (3) ) Attempt(1)
1.Use of Appropriate Appropriate Appropriate Never No attempt
tools, selection, selection, selection, selects, to use
equipment preparation preparation preparation prepares tools/equip
and and use of and use of and use of and use ment
materials material s materials materials appropriate
and and and materials
tools/equip tools/equip tools/equip and
ment all ment most ment some tools/equip
the time of the time of the time ment
2.Applica Systematic Systematic Systematic Never No attempt
tion of application application application follows to apply
procedure of of of systematic procedure
procedure procedure procedure application to project
all the most of the some of the of
time time with time with procedure
without minimum constant and highly
supervision supervision supervision development
on
supervision
3.Safety/ Highly Self- Self- Needs to be No
Work self- motivated motivated motivated motivation
Habits motivated and and and does and totally
and observes observes not observe disregards
observes most safety sometimes safety precaution
all safety precautions some safety precaution
precautions most of the precautions
at all time
times
4.Speed/ Work Work Work Work No concept
Time finished finished on finished finished of time
ahead of time close to beyond the
time given time given time

What Do You Need To Know?

 Among marine fish, anchovies and related species of
small schooling fish from two to five inches in length are
commonly used, as they can be found in bountiful supply in the
coastal waters of the Gulf of Thailand and the South China
Sea. Larger varieties of fish, such as mackerel and sardines,
also make good fish sauce, but because they are relatively
more expensive due to their value as a food fish, they are
seldom used in the commercial production of fish sauce.

1. For fish sauce to develop a pleasant, fragrant aroma and

taste, the fish must be very fresh. As soon as fishing
boats return with their catch, the fish are rinsed and
drained, then mixed with sea salt – two to three parts
fish to one part salt by weight. They are then filled
into large earthenware jars, lined on the bottom with a
layer of salt, and topped with a layer of salt. A woven
bamboo mat is placed over the fish and weighted down with
heavy rocks to keep the fish from floating when water
inside them are extracted out by the salt and
fermentation process.

2. The jars are covered and left in a sunny location for

nine months to a year. From time to time, they are
uncovered to air out and to let the fish be exposed to
direct, hot sunshine, which helps "digest" the fish and
turn them into fluid. The periodic "sunning" produces a
fish sauce of superior quality, giving it a fragrant
aroma and a clear, reddish brown color.

3. After enough months have passed, the liquid is removed

from the jars, preferably through a spigot on the bottom
 of the jars, so that it passes through the layers of fish
remains; or by siphoning. Any sediment is strained out
with a clean cloth. The filtered fish sauce is filled
into other clean jars and allowed to air out in the sun
for a couple of weeks to dissipate the strong fish odors.
It is then ready for bottling. The finished product is
100-percent, top-grade, genuine fish sauce.

4. Second and third grade fish sauces are made by adding

salt water to cover the fish remains, letting sit for 2-3
months each time, then filtering before bottling.
Finally, the fish remains are boiled with salt water,
then strained out and discarded, to produce the lowest
grade fish sauce; or they may be added to other fish
remains from the first fermentation in the process of
making second-grade sauce. Because flavor is
substantially reduced with its fermentation, top-grade
fish sauce is frequently added to the lower grades to
improve their flavor. In fact, many manufacturers do not
market top-grade, 100-percent fish sauce, saving it
instead to mix with second and third grade sauces in
order to produce larger quantities to sell that can still
qualify as genuine fish sauce.

5. Because natural fish sauce requires time to make and very

fresh, good quality fish, substantial investment is
necessary for large-scale production. This has resulted
in the proliferation of a number of less-than-pure
products. Some are made by the process of hydrolysis in
which some kind of enzyme or acid is added to hasten
fermentation, while others are made by diluting natural
or hydrolyzed fish sauce with salt water flavored and
colored with sugar, caramel, monosodium glutamate
(m.s.g.), by-products from the production of m.s.g.,
saccharin, and other natural or artificial flavorings and
coloring.

Home Made Fermented Fish Sauce

 This clear brown fermented sauce, made from small whole
fish including the head and organs, is rich in iodine and
other substances that benefit the thyroid gland. On heating,
the fishy taste disappears but the nutrients remain. You may
add fish sauce to any heated soup instead of salt.

Fish sauce originated from Asia where is it used in

everyday cooking. Included in coconut curries and soups, it’s
a wonderful source of iodine and other thyroid nutrients and
well add vitamins A and D. Roman soldiers marched 20 miles a
day wearing armor and carrying an 35-40kg pack which included
their food. They had coarse bread and millet and lentil
porridge supplemented with garum or liquamem, their own
version of fish sauce.

Makes about 2 cups

600gms small fish, including heads, cut up

3 tablespoons sea salt

2 cups filtered water

2 cloves garlic, mashed

2 bay leaves, crumbled

1 teaspoon peppercorns

several pieces lemon rind

1 tablespoon tamarind paste (optional)

2 tablespoons whey

Toss fish pieces in salt and place in wide-mouth, 1

liter jar. Press down with a wooden pounder or meat hammer.
Mix remaining ingredients and pour over fish. Add additional
water to cover fish thoroughly if needed. Cover tightly and
leave at room temperature for about 3 days. Transfer to
refrigerator for several weeks. Drain liquid through a
strainer and store fish sauce in the fridge.

25 Days of Nourishing Traditions: Fermented

Fish Sauce
Ingredients

1 1⁄2 pounds small fish, including heads, cut up

3 tablespoons sea salt

2 cups filtered water

2 cloves garlic, mashed

2 bay leaves, crumbled

1 teaspoon peppercorns

several pieces lemon rind

1 tablespoon tamarind paste (available in African markets),

optional

2 tablespoons whey

Instructions
Sally says to put the fish pieces in with the salt first and
press down with a wooden pounder or meat hammer. I didn’t have
that, so I did my best to really cram my fish in there. I used
big owl’ salmon heads, instead of whole small fish, because
they were dirt cheap and just what I happened to find at the
store. One good thing about living in Hawaii — we have plenty
of really weird food things even at regular grocery stores.
Like big, slimy fish heads.

1. Mix together the other ingredients in a bowl and then

cram it in there. Cover with water, leaving an inch of
space below the top of the jar.
2. Now, let it ferment at room temperature in your cupboard
for three days. Then, put it in the fridge and let it sit
for “several weeks.” I tried to give mine a little shake
from time to time when it was in there.

3. You now have fish sauce to use in lots and lots of NT

recipes that call for it!

4. After a few weeks, if you’re feeling brave, take it out

and strain i
 What Do You Need To Know?

art of pickling comes into play when you start combining flavors. Many families have their own specific pickling recipes, kno
FERMENTING RAW FISH
cause pickling completely changes the taste of a food, it’s a good way to provide more options with the foods you have avai

our recipe doesn’t specify “pickling cucumbers”.

aw; their flavor can be extremely bitter. Some varieties are now sold for both pickling and slicing
Although today most sushi is made from cooked food with
vinegar added, sushi was originally fermented. In fact, the
es soggy. Pickles usually aren’t peeled, but you do seed them (see Figure 2-1). If you find that your peels are tough after pick
word "sushi" means "sour", which refers to its origins as a
fermented food just like "Sauer" in German means "sour", and
refers to foods that were fermented like sauerkraut.
Scandinavian sturstromming is a fermented fish.

Fish left to sour or ferment for long periods of time

will have a strong smell, which is usually unacceptable to
western tastes. But thin slices of fish can be fermented for
short periods of time, such as overnight in a refrigerator,
and will still have all the nutrients from the fish, along
with the added ease of digestion and utilization that
fermentation brings, missing only some of the more complex
acids that need more time to develop.

Try to eat some raw, fermented fish every week, even if only a
small amount. Add salt, garlic, parsley and olive oil and/or
raw vinegar to enhance the taste and texture.

1. Take some liquid from your last batch of sauerkraut and

put it in a clean glass jar.

2. Use wild caught fish. If packaged, read the label. The

only ingredient should be fish, and it should be caught
in open water. These inexpensive frozen fish fillets
 bought at the supermarket were caught in the North
Atlantic. They can usually be found at the bottom of the
freezer compartment but you may have to scrounge around
to look for it.

3. Chop fish into smaller, bite-sized pieces and put in

sauerkraut liquid.

4. Add enough water to cover the fish.

5. Add some already-prepared sauerkraut or chopped onion,

garlic, carrots and cabbage. [Optional: small piece or
flake of crushed red pepper or ginger.]

6. Cover the jar with an airlock so that nothing can get in,
but gas can escape.
 7. Let it sit at room temperature overnight and then
transfer to refrigerator.

Issue: raw fermented fish and botulism

Fermented fish has been associated rarely with cases of

botulism. To cause botulism, food must be in an anaerobic
(without oxygen) environment for a prolonged period of time,
either months or years. It probably takes modern canning
methods to achieve this result. To avoid any risk, leave the
fermenting fish at room temperature no longer than overnight,
or leave it in the refrigerator as you would a marinated meat.

What Do You Need To Know?

FERMENTING FOR NUTRITION
Fermenting food is done to change the food in a
controlled way, into something completely different.
Fermenting is used in common foods and beverages like beer,
mead, yogurt, cheese, and even vegetables. After a food has
been fermented, it not only tastes different, but also is
different on a molecular level.
Fermenting releases some nutrients that would otherwise
be unavailable for digestion and creates an environment for
pro-biotic, or beneficial, bacteria to thrive. This bacterium
already lives in a healthy digestive tract and helps break
down food properly. Antibiotics and digestive illnesses can
reduce the number of good bacteria, making you susceptible to
illness. Your immune system includes your digestive tract, and
improving digestion can only help overall health.

GETTING FAMILIAR WITH FERMENTING

When making fermented foods, you’re actually souring
the food rather than pickling it. Because fermenting, or
souring, is a controlled decay of the food, you must follow
all food safety rules. Always ferment in the most sanitary
conditions possible and use very fresh, exceptional food.
Adding fermented food to your food pantry is not only tasty
but also healthy.
Fermenting is simply decaying with style. There’s a
fine line between going bad and fermenting, so the rules of a
good fermenting system are stringent. These rules become
easier to adhere to as you become proficient, and the benefits
are worth it.

BRINGING IN THE BACTERIA

The beneficial bacteria, called Lactobacillus, convert
carbohydrates into acetic acid. This process is what ferments
the food. Because Lactobacillus thrives only in anaerobic
(without oxygen) conditions, brine is needed to keep oxygen
off the food. Lactobacillus is found in the intestines of a
healthy person, and you’ll often hear the term pro-biotic used
to refer to this and other beneficial bacteria that you want
in your body.
Vinegar doesn’t ferment food. It flavors it (as in
pickling). To properly ferment food, you need to cultivate the
proper bacteria in a controlled environment. Appreciating the
health benefits
Fermented foods benefit everyone. Your digestive tract
works at its best when it has the proper number of bacteria
available to do the work. Lacto bacteria are very important to
this process. Eating fermented foods helps keep the digestive
tract in balance and provides enzymes that aren’t found
anywhere else.
When first adding fermented foods to your diet, you may
experience slight bloating or gassiness. These symptoms will
soon pass, as your digestive tract becomes used to the new
food.

KNOWING THE GOOD GUYS

Not all bacteria are created equal. The bacteria that

make you sick have no place in fermenting. By fermenting
properly, you create the perfect environment for the
beneficial bacteria to thrive, while keeping bad bacteria at
bay. All fermented products start with some sort of bacterial
culture. This culture can be in many forms. The following are
some of the more commonly used forms for home fermenting:
Vinegar mother: To make vinegars, a mother is needed.
These algae-like ingredient is seen floating at the
 bottom of a bottle of raw vinegar and is made up of yeast
and acetic acid bacteria. It’s harmless, and some people
think it may make vinegar more healthful.
SCOBY: This is an acronym for Symbiotic Colony of
Bacteria and Yeast. Sometimes called a mat or mother, a
SCOBY is necessary for making Kombucha, a fermented tea
drink. This SCOBY replicates during the fermenting
process and can then be shared.
Grains: These are specific to kefir, which is living
bacteria that ferments milk (or sometimes water) into a
delicious fermented food. You can also find powdered
kefir mixes at many health-food stores.
Wild yeasts: Don’t be afraid of this term. Yeast is found
all around you in the natural environment. When you
create a sourdough from scratch, you’re making the
perfect environment for the yeast bacteria to grow. After
the first batch (or if you have a friend who has a
starter), you add a small amount of successful starter to
the fresh flour/water mixture.

ASSEMBLING YOUR EQUIPMENT

The items in this section aren’t essential, but they
are important for easy fermenting. These items are easy to
find and handy to keep in the kitchen so that you have them on
hand when you want to start a new batch of fermented food.
✓Coffee filters: Filters are handy for creating
breathable lids on jars of kefir and Kombucha. These good
bacteria need to be able to release gas, but at the same
time stay as clean as possible. Use a coffee filter and
an elastic band to keep your jar contents clean.
✓Wooden utensils: Don’t stir and scrape fermented foods
with metal utensils. Use wooden or bamboo utensils to
kept your bacteria happy.
✓Bean pots: Bean pots are great for fermenting foods
because they’re often discarded after losing their lid (a
common occurrence), you can often find bean pots, sans
lid in thrift stores. To make your own lid, use a
margarine or yogurt plastic top that fits perfectly.

TAKING SANITATION SERIOUSLY

 Working with any food, it means knowing and adhering to
proper sanitation practices. When fermenting, this can’t be
worded strongly enough. Proper bacterial cultivation is key to
safe fermenting, and keeping the environment as clean as
possible of unwanted bacteria is essential.
Part of the sanitation process is monitoring and
removing anything that doesn’t appear to be part of the final
product. You can have an imbalance of bacteria in your
fermenting container, causing mildew or molds to grow. You
must remove these molds or mildews carefully. Depending on
what you’re fermenting, you may need to add brine in order to
properly cover the remaining food.
Odors are another indication of proper fermentation. No
matter what the food is, you shouldn’t detect a disagreeable
odor. Fermented foods smell vinegary, sour, tart, or even a
combination of these things. In the case of fermented food,
your nose knows.
If your fermented food begins to smell off, check for
unwanted bacterial growth. Remove and recheck that you’ve
covered the food properly with brine and the temperature isn’t
too warm. Also make sure that the surface of the container
keeps unwanted dirt from falling in. When all else fails, dump
the fermented product and start again with clean ingredients.
Not all bacteria are bad. When fermenting, you’re cleaning to
remove as much of the bad bacteria as possible to avoid cross-
contamination of your fermenting products.

CLEANING AS YOU FERMENT

As you ferment, you’re using the mother from one batch
to inoculate a new batch of food. Keep things clean as you do
so. Wash your hands with hot, soapy water and rinse well.
Don’t dry them unless you have a fresh, absorbent towel to
use. Kitchen towels harbor an unbelievable amount of bacteria
that can ruin the balance in a fermented food jar.
Your fermenting vessel should be
scrupulously clean. Don’t use a container with bits of dried
food or visible dust on it. Many fermented food enthusiasts
recommend against using bleach when cleaning utensils and
containers you plan to use for fermenting. Stick with hot,
soapy water and dry upside down so that the excess water is
allowed to drain.

FERMENTING FRUITS AND VEGGIES

 Putting up food means creating foods your family will
enjoy. A simple way to extend what food you’ve put up is to
ferment it.
Fermenting is the controlled decay of food. That’s
right, decayed. Your food is decaying from the moment you pick
it. If fermenting is done correctly, you create the perfect
environment of temperature, liquid, and oxygen (or lack
thereof) to change your food into a delectable, sometimes
healthier, food.
If you’ve never had fermented food,
don’t worry. The piquant taste is something that’s enjoyable
for most people and unforgettable to anyone who tries it.
Fermenting is more than making sauerkraut. Vegetables and
fruits change their flavor profile in a pleasant way when
fermented. Fermenting is a great way to use up the
overabundance of fruit that happens to ripen all at once,
often resulting in wasted produce. Try to create at least a
few jars of fermented foods for your pantry. You’ll love the
texture, zing, and bright taste they provide.

SELECTING PRODUCE FOR FERMENTING

Because you want to develop perfectly
fermented food, you must start with perfect produce. Any cuts
or bruising is where decay is happening, and you don’t want to
give unwanted bacteria any chance to be present in the
fermenting container.
The produce you choose for fermenting can’t be too
soft. Overripe items and those that have a particularly mushy
nature won’t turn out well after going through the
fermentation process. If your food is naturally crisp and
crunchy, it’s most likely a good candidate for fermenting.

PERFECTING YOUR CHOICES

Choosing the fruits and vegetables to ferment requires
some simple rules to follow. No matter what produce you’re
working with, these guidelines are the same:
Choose unblemished fruits or vegetables. Bruising and
dents, cuts in the skins, and broken areas are breeding
grounds for unwanted bacteria.
Choose items that are perfectly ripe or slightly under
ripe. Foods that are past their prime have a higher rate
of recipe failure and may result in soft, mushy fermented
food.
 Choose items based on how much room you can devote to
storage and the condition of the space in which you’ll be
fermenting.

PLANNING YOUR LOCATION AND QUANTITIES

The ideal location for fermenting food has the
following attributes:
It’s out of direct sunlight.
The temperature is stable. Avoid being next to the
stovetop or butted up against the toaster.
It’s a quiet spot. Don’t allow your fermenting product to
be jostled and shaken.
It’s clean and draft free. Avoid a particularly dusty
area. Drafts must be avoided, too, to help maintain an
even temperature.

MASTERING THE BASIC BRINING PROCESS

The word mastering may be a misnomer. After you learn
the correct way to properly ferment, the mastering comes in
making the perfect recipe for your own taste. I’ve tried other
people’s fermented vegetables that had so much onion flavor
that the food was unpalatable to me; meanwhile, the proud
owner ate the entire jar over a cup of coffee! Other people
like or dislike certain seasonings. You’ll always have room
for improvement in your fermenting process. However, you need
to perfect the actual fermenting itself by knowing and
recognizing when things are going right or wrong.

WELCOMING ANAEROBIC
An anaerobic bacterium is the secret ingredient that
makes fermentation work. This bacterium can thrive only in the
absence of oxygen, which is why fermentation must be done in a
fluid. More than keeping the food moist, the fluid keeps
atmospheric oxygen away so that these bacteria can do their
magic. If the food floats to the surface, it can then allow
bacteria that you don’t want (molds as well) to grow. The
naturally occurring bacteria in the air will ruin the entire
batch if you don’t remove them every day. Don’t re-submerge
fermenting food if it becomes covered with mold. Remove the
offending piece, along with the surface mold.
KEEPING THINGS EXACT
When fermenting, these basics are the same no matter what
you’re working with:
Use fresh, unblemished products
Use a sterilized, nonreactive container
Keep fermenting in an undisturbed place that can be
easily monitored
Check daily for any problems
When fermenting, the process has to remain exact. The
liquid must remain at the correct level, the container must be
nonreactive and sterile, the produce must be perfect and
packed properly, and no air can touch any of the fermenting
items. The product you’re fermenting, however, can be changed
up a bit to offer different flavors.

ADDING FLAVORS
You can include additional flavoring in the fermenting
liquid, if desired. You can use other produce or spices, such
as cinnamon sticks, allspice, peppercorns, or dill seeds or
heads. Choose whatever you like! The spice flavors will
develop over time and grow stronger as the food absorbs them.
Try a fermenting recipe without adding any extra flavorings to
see how you like it. Then, as you become proficient in the
process, add your extras to spice it up perfectly.

SURVEYING THE KRAUTS

If you love the tang of a crisp pickle, then you’ll
surely love the taste of homemade sauerkraut. Canning it
ensures you’ll have enough to last the entire winter season.
Sauerkraut is simply cabbage and salt, covered and allowed to
ferment for a few weeks. You can find many recipes for
creating your own. Sauerkraut is a tangy, fermented food that
may take some getting used to. After you enjoy the taste,
however, you’ll find different ways to bring this delicious
treat into your diet. Sauerkraut is a well-known pairing for
sausages and hotdogs, it’s used in German cooking, and it’s a
flavorful addition to a sandwich. What you may not know is
that sauerkraut can include more than just cabbage.
Sauerkraut in its basic form is cabbage and salt. The
salt draws out the natural juice in the cabbage through the
firm pounding the cabbage gets as you layer it in the jar or
crock. The liquid of natural juice covers the cabbage, and the
fermenting process can begin. Sauerkraut doesn’t end there.
After you make plain sauerkraut a few times, try adding your
own spices to create your favorite version. Additions like
caraway seeds, onions, apples, and dill are all delicious ways
to get more from your cabbage —without much extra effort.
1. Finely shred the cabbage and layer it with salt in a
glass or stone ware crock; layer until the crock is full.
Use 1 tablespoon salt for every 5 pounds cabbage.
2. Make an airtight seal by using a food-safe plastic bag of
water to seal the top. Just fill a plastic bag with water
and place it over the top of the container. It doesn’t
have to overlap; it just sits on top like a plug.
3. Allow the cabbage to ferment at room temperature (68° to
72°) for 5 to 6weeks

DISCOVERING KIMCHIS
To the American palate, kimchi may be an exotic food.
In other countries, kimchi is ascommonplace as ketchup. Kimchi
is a Korean condiment that contains a variety of ingredients,
including cabbage, spicy peppers, radishes, garlic, onions,
and ginger to name a few. You can find hundreds of varieties,
all ranging from mild to volcanic in heat. Kimchi is eaten at
every meal, including breakfast! If you develop a taste for
fermented food, include it in your diet just as much! Although
you can find too many kimchi varieties to count, the one thing
that kimchis have in common is that they’re all fermented
foods.

CHOOSING SIDES: CABBAGES, CUCUMBERS, AND MORE

Authentic kimchi usually includes Napa cabbage. You
can, of course, use whatever variety you have available, which
is part of the attraction of this pungent food. To choose your
kimchi ingredients; choose what you like to eat. If you can’t
take the heat of super-hot chilies, add just a bit to flavor
your kimchi. (And, if other members of your family crave that
heat, add copious amounts of the chilies and clearly label the
jars for the more daring eaters in the family.)Your
ingredients have to be as fresh as possible. Don’t buy produce
of questionable age and plan on creating your kimchi as soon
as you can. Your end product will depend on how perfectly
crisp and ripe your beginning product was. Some ingredients to
experiment with include:
 ✓Cabbages of any type
✓Hot peppers
✓Sweet peppers
✓Carrots
✓Onions
✓Cucumbers
✓Garlic

STORING YOUR KIMCHI

Kimchi is a true fermented food. It can remain under
the fermenting fluid, where it will just continue to ferment
as you eat from the top. By the time you get to the bottom,
however, it may become too strong for your taste. In order to
slow down the fermentation process, allow your kimchi to
arrive at the flavor you like and then refrigerate it. The
kimchi will still continue to develop stronger flavors, but at
a much slower pace, allowing you to savor it over a longer
period of time.

STOPPING THE PROCESS

Fully stopping the process of fermentation isn’t
necessary. Your food isn’t going to turn bad all of a sudden,
unless it’s improperly handled. You can slow the process
through refrigeration, if desired; if you enjoy your kimchi
cold, use this method.
You can stop the fermentation process completely by
sterilizing or canning the kimchi. This process will preserve
the fermented food, but it will also destroy the pro-biotic,
or good bacteria, that you created. If you eat your fermented
food for the health benefit, you may want to avoid canning it.
Canning your fermented food isn’t bad; it simply isn’t
necessary. After it’s canned, the fermentation stops, and the
food no longer has the benefit of living, healthy, pro-biotic
bacteria.

STOCKING FERMENTED FOOD SAFELY

 Stocking up on fermented foods is slightly different
from stocking up on other items. Unless you’re particularly
lucky, space will eventually become limited if it’s filled
with rows of fermenting jars and crocks.
To make the most of your storage, ferment in the
largest jars possible and add fermented foods to your diet on
a regular basis by trying to use them up daily. Doing so not
only offers you the biggest health benefit, but also keeps
your stock on rotation, avoiding the risk of forgetting
something or not monitoring your foods regularly.
To store the most fermented food without waste,
coauthor Amy says, “I like to have one jar in the refrigerator
that we’re actively consuming, one jar that’s timed to be
finished as that one is used up, and a third jar that’s just
started so that as I use up the first one, the next one is
ready to take its place”.

OPERATION SHEET 2

Objectives Assessment Criteria

Upon Completion of this

operation sheet, the
student/trainee will be able
to:

1. Identify the ingredients 1. Processing step in

in preparation for fermentation fruits and
fermentation. vegetables are
correctly followed.

2. Follow the correct 2. Acceptable product

procedures to ferment characteristics of
fruits and vegetables. fermented fruits and
vegetables are attained
following standard.

A. SAUERKRAUT
Materials/ Ingredients: 25 lb cabbage 3/4 cup canning or
pickling salt Yield: About 9 quarts Procedures:
Work with about 5 pounds of cabbage at a time. Discard
outer leaves.
Rinse heads under cold running water and drain.
Cut heads in quarters and remove cores.
Shred or slice to the thickness of a quarter.
Put cabbage in a suitable fermentation container, and add
3 tbsp of salt.
Mix thoroughly, using clean hands or use gloves.
Pack firmly until salt draws juices from cabbage.
Repeat shredding, salting, and packing until all cabbage
are in the container. Be sure it is deep enough so that
its rim is at least 4 or 5 inches above the cabbage. If
juice does not cover cabbage, add boiled and cooled brine
(11/2 tbsp of salt per quart of water).
Add plate and weights; cover container with a clean bath
towel.
Store at 70° to 75°F while fermenting. At temperatures
between 70° and 75°F, kraut will be fully fermented in
about three to four weeks; at 60° to 65°F, fermentation
may take five to six weeks. At temperatures below 60°F,
kraut may not ferment. Above 75°F, kraut may become soft.
If you weigh the cabbage down with a brine-filled bag, do
not disturb the crock until normal fermentation is
completed (when bubbling ceases). If you use jars as
weight, you will have to check the kraut two to three
times each week and remove scum if it forms.

Fully fermented kraut may be kept tightly covered in the

refrigerator for several months or it may be canned as
follows:
Hot pack —Bring kraut and liquid slowly to a boil in a
large kettle, stirring frequently. Remove from heat and
fill jars rather firmly with kraut and juices, leaving
1/2-inch headspace.
Raw pack—Fill jars with kraut and cover with juices,
leaving 1/2-inchheadspace.
B. FERMENTED CUCUMBER
  Preparation Time: 20 minutes
 Ferment Time: 3-4 weeks

C.FERMENTED GARDEN VEGETABLES

  Preparation Time:20 minutes
 Ferment Time:1 week

D.FERMENTED FRUIT
 Preparation Time: 20 minutes
 Ferment Time: 2 week

RUBRIC FOR EVALUATION OF PICKLES

 Criteria Very Satisfactory (S)2 Unsatisfactory
Satisfactory(VS)3 (US)1
1. Design Product design is Product design is Product design
original common in the appears copied
market and stereotyped

2. Materials Materials used are Materials used are Materials used

always available in seldom available are not easily
the market in the market available in the
market
3. Products Products appears Products appear Products appear
original similar to closely to
commercial commercial
products products

RUBRIC FOR PERFORMANCE

Dimension Highly Skilled Moderately Unskilled No

Skilled (4) Skilled (2) Attempt
(5) (3) (1)
1.Use of Appropriat Appropriate Appropriate Never No
tools, e selection, selection, selects, attempt
equipment selection, preparation preparation prepares to use
and preparatio and use of and use of and use tools/eq
materials n and use materials materials appropriate uipment
of and and materials
material s tools/equip tools/equip and
and ment most ment some tools/equip
tools/equi of the time of the time ment
pment all
the time
2.Applica Systematic Systematic Systematic Never No
tion of applicatio application application follows attempt
procedure n of of of systematic to apply
procedure procedure procedure application procedur
all the most of the some of the of e to
time time with time with procedure project
without minimum constant and highly
supervisio supervision supervision development
n on
supervision
3.Safety/ Highly Self- Self- Needs to be No
Work self- motivated motivated motivated motivati
Habits motivated and and and does on and
and observes observes not observe totally
observes most safety sometimes safety disregar
all safety precautions some safety precaution ds
precaution most of the precautions precauti
s at all time on
times
4.Speed/ Work Work Work Work No
Time finished finished on finished finished concept
ahead of time close to beyond the of time
time given time given time