| You can turn almost any kitchen recipe into a science | | | | and lowering the pH of the solution. This more acidic |
| lesson, maybe even a science project for school. Let's | | | | environment keeps the bad organisms at bay. Too |
| look at fermentation in pickle-making. Salinity, pH, | | | | much salt keeps the lactic acid-producing bacteria |
| oxygen and temperature are all variable factors which | | | | from growing, and cucumbers won't pickle. Some |
| determine the outcome of your pickles. | | | | yeasts can also grow more quickly, consume lactic |
| To make pickles, you have to create proper conditions | | | | acid to raise the pH and allow spoilage. |
| to encourage "good" bacterial growth, while slowing | | | | It is vital to keep oxygen away from the fermenting |
| the growth of the "bad" bacteria. The good bacteria | | | | vegetables. Oxygen encourages the growth of bad |
| digest sugars in the vegetables to create lactic acid. | | | | bacteria and promotes spoilage. Also keep pickles and |
| Lactic acid gives pickles a distinctive sour taste and | | | | brine covered during fermentation. |
| discourages growth of bacteria that will spoil the | | | | Lactic acid-producing bacteria are happiest at 70 to 75 |
| pickles. | | | | degrees F. Higher or lower temperatures can give |
| The salinity (concentration of salt) is an important | | | | spoiling bacteria an advantage and ruin your pickles. |
| factor in the pickling process. If too little salt is used in | | | | An interesting science project might be varying the |
| the brine solution, bad microorganisms will grow quickly | | | | above factors to see how the pickling process is |
| enough to cause spoilage. At the proper concentration | | | | affected. Of course, don't eat any results that might be |
| of salt, lactic acid bacteria have an edge on the bad | | | | spoiled. |
| bacteria. The lactic acid is produced, creating flavor | | | | |