Kimchi juice to aid lactic fermentation of half-sour pickles
I have made half-sour pickles successfully with the recipe in the first post of this chow.com thread, although only when the heel of bread is added to promote fermentation.
While I don't always have a heel of stale rye spare to add to the pickling mixture, I often have kimchi in the kitchen. Both kinds of pickles are produced through lactic acid fermentation, so can I use a small amount of kimchi juice -- not enough to flavour the pickling mixture -- to promote the right kind of fermentation, or are the microorganisms responsible for the flavour of each different?
Best Answer
Short answer is "yes".
Sour pickles don't get sour because of yeast. Pickles get sour due to lactic acid produced by bacteria, the same way kimchi works. Propably you could even add a bit of real home-made yoghurt to boost the bacteria. The bacteria needed are already present on the cucumbers (even after you wash them, but you shouldn't srcub them too much!), and addition of bread heel, kimchi juice or youghurt will just boost their growth.
As a seasoned Polish sour-pickles maker, I can assure you that you don't need the bread or kimchi juice at all. The pickles will get nicely sour without it, but they will just take a few days more. In summer I prepare sour pickles with the bread, in order to have them ready really fast and always on hand, but for my winter jars I never use the bread. If I put the heel in a jar that's supposed to wait till winter, the cucumbers will overferment, might get soft and generally will be good only for cucumber soup.
My other comments on the receipe: using iodised salt is fine, as long as you don't exceed half of all salt used (the other half must be pickling/kosher salt). It is not just the brine that keeps them from spoiling - it's mostly the lactic acid. The "pickled water" is sour enough to prevent fungi growth, and it is extremely rich in vitamin C and is a great cure for hangover ;)
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What does lactic acid do to pickles?
As lactic acid bacteria grow in your pickle crock, they digest sugars in the cucumbers and produce lactic acid. Not only does this acid give the pickles their characteristic sour tang, it controls the spread of spoilage microbes.How can lactic acid fermentation be prevented?
Finally, stopping exercise and allowing lactate to clear is the surefire way to get rid of excess lactate. Your body naturally gets rid of lactic acid through metabolism. Taking deep breaths, staying hydrated, and reducing exercise intensity are the best ways to maximize natural lactate clearance.How do you make lactic acid fermentation?
Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.- Pickle.
- Fermented fish.
- Kimchi.
- Sauerkraut.
- Sour beer.
- Yogurt.
- In vegetables.
- Physiological.
Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit
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