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Fruit from India, Sri Lanka
Slices of young green jackfruit are held under a brine that starts at 8 % salt and is raised by 2 % a day until it reaches 15 %. The slices then stay in the brine for 8–10 days, and vinegar and spices are added before packing.
| Young green jackfruit | Peeled and cut into slices 1.2–1.8 cm thick[fao134][itdg] |
| Common salt brine | 8 % at the start, raised to 15 %[fao134] |
| Vinegar and spices | Added before packaging[fao134] |
Total time across the recorded steps: 8 days – 10 days
What changes: Young green jackfruit is peeled and cut into thick slices
Output: slices 1.2–1.8 cm thick.
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
Slices of young green jackfruit are held under a brine that starts at 8 % salt and is raised by 2 % a day until it reaches 15 %. The slices then stay in the brine for 8–10 days, and vinegar and spices are added before packing. Made in 4 steps over 8 days – 10 days. The longest step, leave in the brine, takes 8–10 days (Battcock M 1998). Salt is 8 % → 15 % (Battcock M 1998).
| Main step | 8–10 daysReported[fao134][itdg] | Leave in the brine |
|---|---|---|
| Salt | 8 % → 15 %Reported[fao134] | Cover with brine and raise the salt day by day |
The brine is made stronger step by step, from 8 % to 15 %, instead of starting at full strength, and vinegar is added at the end.
Every number is labelled with how it is known. How this atlas is made
