The actual process steps used for the manufacture of fermented pickles are similar to those used for making sauerkraut. Both rely on salt, oxygen exclusion, and anaerobiosis to provide the appropriate environmental conditions necessary to select for growth of naturally-occurring lactic acid bacteria. There are, however, several differences between pickle and sauerkraut fermentations. First, salt concentrations are higher than those used for sauerkraut, resulting in the development of a less diverse microflora. In
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.