Processing Food by Fermentation and

Pickling
A. Introduction
a. True: Fermentation is the breaking down of carbohydrates into alcohols and
acids.
b. Alcoholic Fermentation- is the breakdown of sugar into alcohol and carbon
dioxide due to the addition of yeast.
c. Choose the correct sequence of the stages of wine processing:
Extraction → Fermentation → Clarification → Ageing
d. Lactic Acid Fermentation- it is the anaerobic microbial breakdown of
carbohydrates or sugars to produce energy and byproduct in the form of lactic
acid.
e. Acetic Acid Fermentation- this type of fermentation follows alcoholic fermentation
and occurs under aerobic conditions. Ethanol is oxidized by an Acetobacter or
vinegar bacteria.
f. Pickling -it refers to the preservation of food in brine or vinegar without bacterial
fermentation.
g. True: Pickling solutions are brought to a boil and then poured into a container of
vegetables or fruits.
h. True or False: Most fermented and pickled products can survive in room
temperature: True, the acid in fermented and pickled products helps to destroy
the microorganisms.
i. Glass- type of container used to package fermented products.
j. Choose the correct sequence of the process of packing fermented and pickled
foods:
Sterilization → Packing → Water Bath → Labelling

B. Preparing Raw Materials

a. Preparing Fruits and Vegetables
○ Sorting and Grading Fruits and Vegetables
 ○ Washing and Cleaning Fruits
○ Peeling
○ Slicing
○ Mincing
b. Preparing Fish

○ Levels of Spoilage- The Quality Index Method

✓ The Quality Index Method is used to determine the levels of
spoilage of uncooked fish, based on sensory quality parameters
and storage life on ice. The scheme varies for every species, so it
is important to determine the species of the fish first before going
through evaluation.
a. Determine quality index score by objectively rating the fish
for a given quality parameter on the scheme. The score
 ranges from 1 to 3 and corresponds to an observable trait
of the fish.

b. Record the sum of the scores or the demerit points of the

fish.
c. Determine maximum keeping time or point of rejection of
fish in days. This could be based on company/industry
standards.
d. Determine the maximum demerit points based on the
scheme.
e. On a graph, plot the maximum keeping time on the x-axis.
On the y-axis, plot the maximum demerit points.
f. Draw a line connecting the maximum keeping time and the
maximum demerit points.
g. Along the y-axis, locate the actual demerit points of the
fish. Draw a horizontal line from that point to the point at
which it intersects with the line connecting the maximum
 keeping time and the maximum demerit points. Draw
another line connecting that intersection to the value in the
x-axis. The value in the x-axis is now the remaining
storage time in ice at 0°C.

○ Descaling and Gutting

○ Filleting and Deboning
C. Processing Food by Fermentation
a. Alcoholic Fermentation

○ Wine-Making
○ Determining Alcohol Content
b. Acetic Acid Fermentation

○ Vinegar- Making
○ Titratable Acidity
c. Lactic Acid Fermentation
D. Processing Food by Fermentation
a. Products of Fermentation
○ Alcoholic Fermentation
✓ Strawberry Wine
 ✓ Rice Wine
a. Cook 1 kg of Kintuman red rice. You may also use
glutinous rice as an alternative.
b. Once cooked, spread rice evenly onto a tray. Allow rice to
cool down for 1 to 2 hours.
c. Once the rice has cooled down, break the bubod (rice
yeast) into granules and sprinkle over the rice.
d. Transfer into a jar.
e. Cover the jar with cheesecloth to protect it from
contaminants. Place away from direct sunlight at room
temperature. Let it stand for 3-5 days or until the gas
formation has ceased.
f. Strain the liquid and transfer into a container. This will
separate the sediment and froth from the wine.
g. You may leave the wine for another 3-5 days to allow the
liquid to clear up.
h. Or you may proceed to pour the wine into a glass bottle.
Leave about a half-inch of room from the neck. Seal with a
cap or cork.
i. Store upright at 13°C.
○ Acetic Acid Fermentation
✓ Coconut Water Vinegar
a. Ingredients:
● 1L of Coconut Water
● 1 ½ cup of Refined Sugar
● 1 tbsp of Yeast
b. Procedure:
● Dissolve sugar in coconut water.
● Pasteurize the coconut water by heating at 65°C for
10 minutes.
● Take off the heat.
● Activate the dry yeast by mixing it with lukewarm
water.
● Set it aside for 10 minutes.
● Pour the coconut water into a glass bottle and add
the activated yeast.
● Cover the container with a clean cheesecloth and
secure with a rubber band.
● Allow the coconut water to ferment for 4 to 7 days.
(At this point, the sugar will be converted into
alcohol).
● After 4 to 7 days, strain the liquid using a
cheesecloth placed over a strainer.
● Place the vinegar container over medium heat and
bring it to a boil.
● Once the vinegar has cooled down, add the mother
vinegar.
● Transfer the vinegar into a container.
● Again, cover the container with a clean
cheesecloth.
 ● Secure with a rubber band.
● Allow to ferment for 2 to 4 weeks. (At this point, the
alcohol will be converted into Acetic acid).
● Repeat the straining process.
● Transfer vinegar into its final container.
● Seal tightly.
○ Lactic Acid Fermentation
E. Processing Food by Pickling

a. Preparing Pickling Solution

○ Basic Pickling Solutions
✓ Ingredients:

Sweet 1 cup vinegar

1 cup sugar
1 tsp mixed pickling spices
1 tsp salt

Sour 1 cup vinegar

½ cup sugar
1 tsp mixed pickling spices
1 tsp salt
 Sweet/Sour 1 cup vinegar
¾ cup sugar
1 tsp mixed pickling spices
1 tsp salt
✓ Procedure:
a. Add vinegar, sugar, salt and spices in a saucepan.
b. Stir mixture until the sugar has been dissolved.
c. Boil mixture for 2 minutes.
b. Pickled Products
○ Atchara
✓ Atchara is a popular appetizer and side dish for fried or grilled food
in the Philippines.
✓ Ingredients:
a. 1 kg green papaya, grated
b. 1 cup carrot, grated
c. ½ cup red bell pepper, julienne
d. ½ cup raisin (optional)
e. 1 to 2 tbsp salt for salting the papaya
✓ Pickling mixture:
a. ½ cup ginger, julienne (only for boiling the pickling solution)
b. ¼ cup garlic, sliced (only for boiling the pickling solution)
c. 2 cups vinegar
d. 1 ½ cup white sugar
e. 2 tsp salt
f. 2 tsp mixed pickling spices
✓ Procedures:
a. In a bowl, salt the grated green papaya. Set aside while
preparing the pickling solution.
b. Combine ginger, garlic, vinegar, white sugar, salt, and
pickling spices in a pot. Bring to a boil.
c. While waiting for the brine to boil, place the papaya inside
a cheesecloth and then squeeze out the liquid.
d. In a mixing bowl, mix papaya with the grated carrot, bell
pepper, and raisins.
e. Fill the jar with the vegetables. Leave at least an inch of
space for the pickling solution.
f. Fill the jar with boiled pickling solution.
g. Cover while hot to partially cook the vegetables.
h. Label and store.
○ Sayote Mixed Pickles
✓ Ingredients:
a. Sayote
b. Carrots
c. Green and red bell pepper
d. Ginger
e. Garlic
✓ Pickling Solution:
a. 1 cup vinegar
b. 1 cup sugar
c. 1 tsp salt
✓ Procedure:
 a. Prepare the pickling solution.
b. Mix vinegar, sugar, and salt in a mixing container. Stir until
the sugar and salt have dissolved. Add garlic and ginger
into the mixture.
c. Transfer into a saucepot. Bring mixture to a boil.
d. While waiting for the pickling solution to boil, fill the jar with
the sliced vegetables. Set aside.
e. Take the pickling solution off the stove.
f. With the help of a funnel and measuring cup, pour the
pickling solution into the jars.
g. Cover the jars with lids immediately. This will partially cook
the vegetables.
F. Packaging Materials
a. Types of Packaging Materials
 b. Types of Glass Containers

G. Packaging Process
a. Sterilization
○ Wash jars with hot soapy water.
○ Rinse with clean hot water.
○ Place the glass jars and lids in a pot.
○ Fill the pot with water that is enough to submerge the jars.
○ Allow the water to boil for 10 minutes. Monitor closely so that the jars
remain submerged.
 ○ You now have sterilized glass containers.
b. Packing
○ Fill sterilized glass containers immediately. Do not allow containers to
cool down to room temperature or you will have to sterilize them again.
○ Use wide mouth jars for products that are scooped out such as atchara,
pickles, yogurt, burong isda. Use glass bottles and jugs for liquid
products.
○ Ensure headspace. Headspace should be up until the bottleneck or ¼
inch or ¾ cm for jars.
○ Seal tightly.
c. Water Bath
○ Water bath is done by subjecting a packaged product to boiling water for
a period of time. Only selected fermented products undergo a water bath
because it kills the bacteria which gives fermented products its quality and
taste. Pickled products undergo water bath to further eliminate microbial
growth.
✓ Pour water in the water bath canner. Bring to a boil.
✓ Using a jar lifter, place the sealed jar on the rack of the water bath
canner.
✓ Allow the jar to sit in the boiling water for 15 minutes to 20
minutes.
d. Labelling
○ Food labels communicate the ingredients and manufacture details of the
product as well as catch the attention of the consumer. Under the
Philippine Consumer Act (Republic Act No. 7394), labels must contain the
following:
✓ Brand name
✓ Product’s name
✓ Manufacturer’s name
✓ Place of production
✓ Ingredients
✓ Manufacturing and expiration dates
✓ Net weight or gross weight
H. Storage
a. Type of Storage and Shelf-Life
○ Most fermented and pickled products can survive at room temperature.
However, fermented products continue to ferment while in storage.
Placing them in cold storage will help keep them for a longer time, and will
prevent them from getting too sour or too soft.
○ Shelf-life of fermented products vary greatly. If stored at the right
temperature conditions, handled safely, as well as packaged with the
appropriate materials, fermented and pickled products will last for a long
time.