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Vegetables from Mediterranean
Caper berries, the fruits of Capparis spinosa, are covered with plain tap water in summer and left for about a week while lactic acid bacteria sour them fast, mostly Lactobacillus plantarum. Salt is added only at the end, to make a 10 % brine for keeping and sale.
| Caper berries1.5–2.5 cm across | Picked in June and July[pulido2005] |
| Tap water | Enough to cover the berries; no salt at first[pulido2005] |
| SaltTo 10 % (wt/vol) | Added after fermentation[pulido2005] |
| Starter | spontaneous (L. plantarum or L. pentosus starters have been tested) |
Total time across the recorded steps: 6 days – 8 days
What changes: Starting material: caper berries picked in early summer
Output: fresh caper berries 1.5–2.5 cm across.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Caper berries, the fruits of Capparis spinosa, are covered with plain tap water in summer and left for about a week while lactic acid bacteria sour them fast, mostly Lactobacillus plantarum. Salt is added only at the end, to make a 10 % brine for keeping and sale. Made in 4 steps over 6 days – 8 days. The longest step, let them ferment in the summer heat, takes 5–7 days (Pérez Pulido R 2005) and runs at 23–43 °C (Pérez Pulido R 2005). Salt is 0 % (Pérez Pulido R 2005). Lactobacillus plantarum and Pediococcus pentosaceus and P. acidilactici do most of the fermenting.
| Main step | 5–7 daysReported[pulido2005] | Let them ferment in the summer heat |
|---|---|---|
| Temperature | 23–43 °CReported[pulido2005] | Let them ferment in the summer heat |
| Salt | 0 %Reported[pulido2005] | Cover the berries with tap water |
| Acidity | pH 7.5 → 3.55Measured[pulido2005] | Let them ferment in the summer heat |
Unlike olives, which are brined from the start, caper berries ferment in plain water and the salt goes in only after the lactic fermentation is done. The summer heat, over 40 °C in the sun, is thought to keep Leuconostoc out.
In the Jaén study, Enterobacteriaceae were present at the start but gone from day 1, as the pH fell from 7.50 to 4.37 in the first day and to 3.55 by the end. The authors call this low pH a key factor for the safety and keeping of the fermented capers. The berries sit in plain water with no salt until fermentation ends, so that fast acid drop is the only control the study reports. It followed two industrial vats, so this is not a tested home method. The study counted broad groups of microbes and tested for no named pathogen.
Hazards the sources name: Enterobacteriaceae at the start; gone from day 1 as the pH drops.
Every number is labelled with how it is known. How this atlas is made
Greece, Italy, Turkey, Morocco and Spain are the main producers, and most fermented caper berries are exported to central Europe, the United States and the United Kingdom.
