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Fruit from Poland
Hard, unripe cornelian cherries are fermented in a weak salt brine with herbs such as savory, thyme and bay. The firm, sour fruit looks and tastes enough like a table olive that it is called a "Polish olive". In one study a 2 % brine was fermented at 12 °C for 3 months.
| Unripe (green) cornelian cherries | Cultivar 'Bolestraszycki' in the study[bernacka2025] |
| Brine of 2 % NaCl | [bernacka2025] |
| Thyme1.3 g per litre of brine | [bernacka2025] |
| Pimento and bay leaf | [bernacka2025] |
| Summer savory (optional) | [czyzowska2017] |
| Starter | spontaneous, or a lactic starter culture |
Total time across the recorded steps: 42 days – 3 months
What changes: Starting material: hard, green, unripe cornelian cherries
Output: unripe cornelian cherries.
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
Hard, unripe cornelian cherries are fermented in a weak salt brine with herbs such as savory, thyme and bay. The firm, sour fruit looks and tastes enough like a table olive that it is called a "Polish olive". In one study a 2 % brine was fermented at 12 °C for 3 months. Made in 4 steps over 42 days – 3 months. The longest step, ferment, takes 42 days – 3 months (Bernacka K 2025) and runs at 12 °C (Bernacka K 2025). Salt is 5 % (Czyżowska A 2017). Lactic acid bacteria; in one study they were found only in batches given a starter (Levilactobacillus brevis), and several Lactobacillus strains have been tested as starters and Yeasts, the largest group in the spontaneous batch do most of the fermenting.
| Main step | 42 days – 3 monthsReported[bernacka2025][czyzowska2017] | Ferment |
|---|---|---|
| Temperature | 12 °CReported[bernacka2025][czyzowska2017] | Ferment |
| Salt | 5 %Reported[czyzowska2017] | Blanch the fruit with savory (lab batches) |
Fermentation releases gallic acid from the fruit's hydrolyzable tannins, so extracts of the fermented fruit are high in gallic acid [bernacka2025].
In one lab study of five batches, Enterobacteriaceae were found only in the plain spontaneous batch and in a batch given a Levilactobacillus brevis starter but no thyme. The three batches brined with thyme had none, and the batch with thyme, inulin and the starter had none and the most lactic and acetic acid [bernacka2025]. The study gives no safe limit for the product.
Hazards the sources name: Enterobacteriaceae (2.98 log CFU/mL in the plain spontaneous batch and 2.00 in a starter batch without thyme; below detection in the three batches with thyme).
Every number is labelled with how it is known. How this atlas is made
Polish books describe pickling unripe cornelian cherries as a substitute for olives in 1801 (Lwów), 1809 (Przemyśl) and 1818 (an article by Stanisław Wodzicki), according to the Polish Ministry of Agriculture's entry for the product, which says the tradition was kept in manor kitchens of eastern Lesser Poland and the eastern borderlands. The ministry put Dereń kiszony podkarpacki on its list of traditional products on 26 February 2008. Czyżowska et al. (2017) report that pickled cornelian cherries were very popular in Poland in the nineteenth century and are now made as a traditional product at the Bolestraszyce arboretum.
