salt stock

Salt stock is a foodstuff created through a process of pickling, primarily used for preserving cucumbers. This method involves submerging cucumbers in a brine solution with a high salt concentration, typically starting at 8-10% and increasing weekly to 16%. The salt selectively suppresses undesirable microbial activity, allowing beneficial fermentation to occur. During this process, the cucumber's carbohydrates convert to acid, changing its color and texture. Properly controlled salt stock can be stored for years. Before consumption, it must be freshened by leaching out the salt with warm water. Salt stock is not a direct consumer product but a precursor to items like pickled cucumbers.1