Patent ID: 9585415
Date: 2017-03-07
CPC Classifications: A23B,A23L

Claim:
1. An accelerated method of commercially pickling fresh produce in a commercial sized fermentation tank containing a brine water solution without sodium chloride, comprising the steps of: a) exposing at least a portion of the internal flesh of the fresh produce by at least one method of the group consisting of piercing, cutting, slicing, and dicing; b) adding the fresh produce that is pierced, cut, sliced or diced to a commercial fermentation tank containing a brine water solution, the brine water solution consisting of water, a pickling fermentation culture, calcium chloride of about 0.5% to about 2.0% on w/w basis of the water, and at least one of a yeast inhibitor, a mold inhibitor, a herb and a spice; c) fermenting the produce with only the brine water solution at a temperature of about 25 C to about 35 C for about five days or less until fermentation is complete, wherein the end of fermentation is measured by sugar concentration in the solution being reduced to less than about 0.1%; and d) removing the fermented produce from the commercial fermentation tank.