This technology is a two-stage method for producing pickled vegetables, where vegetables are first treated with a pickling composition containing phytic acid and high-concentration sodium chloride, followed by a second treatment with a lower-concentration brine. The interaction between phytic acid, a food additive, and salt reduces pickling time while simultaneously eliminating harmful bacteria on the vegetables.
While kimchi and pickled cabbage were traditionally considered safe due to their low pH and high salinity, recurring large-scale food poisoning outbreaks caused by pathogenic E. coli have created a need for raw material sterilization technology. Furthermore, pickling cabbage typically requires significant space, labor, and an average of 18 hours. Methods that reduce time by increasing salinity or temperature often compromise microbial safety by creating conditions where harmful microorganisms can thrive at high temperatures.
This technology utilizes the interaction between phytic acid and salt to achieve optimal pickling levels quickly, even in low-temperature environments that inhibit microbial growth. It effectively eliminates hygiene indicator bacteria, such as coliforms and fecal coliforms, as well as foodborne pathogens like acid-resistant enterohemorrhagic E. coli. Applicable vegetables include cabbage, lettuce, cucumbers, onions, radishes, carrots, peppers, garlic, and garlic scapes. It can be used in commercial pickled cabbage production, kimchi factory raw material pretreatment, and the processing of salted vegetables like pickled radishes and cucumbers, reducing time and space requirements during the kimchi-making season while preventing foodborne pathogen contamination without the need for a separate sterilization process.
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