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Pickled Cucumber (Practical Action Technical Brief)
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== Processing == 1 kg of salt is added to every 20kg of small cucumbers and 15 kg of large cucumbers. The brine should be formed within 24 hours by osmosis. If the brine formed by osmosis does not cover the cucumbers 40o Salometer brine is added to the desired level. A day or two after the tank is filled and closed the brine should be stirred in order to help equalize the concentration of salt throughout the mass. As soon as the brine is formed, fermentation starts and bubbles of carbon dioxide appear. Fermentation takes between one and four weeks depending on the ambient temperature. Fermentation is complete when no more bubbles appear. During fermentation, the brine becomes cloudy for the first few days due to the growth of bacteria. Later if the brine is not covered, a filmy yeast growth will often occur on the surface. <center> {| class="wikitable" style="text-align:center" '''Flow diagram''' | Selection⇓ | Only ripe cucumbers should be selected |- | Wash⇓ | In clean water |- | Mix with salt⇓ | 1kg salt for 15-20kg of cucumbers |- | Ferment⇓ | For between one and four weeks |- | Package | |} </center>
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