Barazki-eskabetxeetan berrikuntza kombucha-ozpinen bidez

Abstract

In recent years, fermented foods have become an important gastronomic trend. In this context, the main objective of this research was to develop vegetable pickles using acidity obtained by the ancient fermentation method of kombucha. Maca and ginger, as raspberries and rooibos infusions were used for the production of kombucha vinegars which were employed as brine to produce carrot pickles. In this process the firmness of the carrots was reduced and the pH of the brines increased slightly. Carrot pickles acquired a complex flavor and the natural notes of the infusions. Based on the results obtained, kombucha vinegar emerges as an alternative to produce innovative vegetable pickles.