cucumbers have become relatively hard to find All cucumber pickles start with thinskinned varieties that are harvested while immature so that the seed region hasn’t yet begun to liquefy, and cleaned of flower remnants that harbor microbes with enzymes that cause softening Fermented cucumbers are cured in a 5–8% brine at 64–68ºF/18–20ºC for two to three weeks, and accumulate 2–3% salt and 1–1.5% lactic acid: so they’re relatively strong Such pickles are sometimes moderated before bottling by soaking out some salt and lactic acid, and adding acetic acid The most common style of cucumber pickle, crisper and more gentle in flavor, is made by soaking the cucumbers briefly in vinegar and salt until they reach 0.5% acetic acid and 0–3% salt, and then pasteurizing them before bottling Such pickles need to be refrigerated after opening Finally, there are the freshest-tasting but very perishable pickles, which are soaked in vinegar and salt but not pasteurized They are kept refrigerated from the moment they’re packaged Fermented Cabbage Two Ways The German and Korean versions of fermented cabbage are made differently and develop distinctive qualities Sauerkraut Kimchi Piece 1 mm size shreds Small leaves and stems Chillis, Ingredients other than None garlic, fish cabbage and salt sauce Fermentation 64–76ºF/18– 41–57ºF/5– temperature 24ºC 14ºC Fermentation time 1–6 weeks 1–3 weeks Final salt content 1–2% 3% Final acidity 1–1.5% 0.4–0.8% ...pickles, which are soaked in vinegar and salt but not pasteurized They are kept refrigerated from the moment they’re packaged Fermented Cabbage Two Ways The German and Korean versions of fermented cabbage are made differently and develop distinctive qualities... shreds Small leaves and stems Chillis, Ingredients other than None garlic, fish cabbage and salt sauce Fermentation 64–76ºF/18– 41–57ºF/5– temperature 24ºC 14ºC Fermentation time 1–6 weeks 1–3 weeks... 64–76ºF/18– 41–57ºF/5– temperature 24ºC 14ºC Fermentation time 1–6 weeks 1–3 weeks Final salt content 1–2% 3% Final acidity 1–1.5% 0.4–0.8%