Tabarok Liteh Pickle 680g

The foundation comprises cooked, finely minced eggplants blended with carrots, cauliflower, fresh garlic, and aromatic herbs (summer savory, tarragon, mint, coriander). It is balanced with nigella seeds, Persian hogweed (golpar), turmeric, and crushed chili in natural fermented vinegar.

Packaged 12 units per divider-equipped carton, the baseline domestic wholesale MOQ is 50 cartons (600 jars). For export freight, standard 100x120 cm pallets comfortably take 75 to 85 cartons (900 to 1,020 jars) within road weight thresholds.

Following hot-fill jar sealing with steam-vacuum capping, the containers pass through a continuous water pasteurization tunnel exceeding 82°C. This thermal cycle inactivates acid-tolerant spoilage microbes and molds, which alongside low pH guarantees 24-month stability without chemical preservatives.

Titratable acidity expressed as acetic acid is standardized between 1.5% and 2.5%, with a finished equilibrium pH of 3.2 to 3.6. This balance yields a pleasant, authentic tangy flavor without harsh astringency while maintaining stringent biological safety.

Immediately after thermal softening and mincing, eggplants are blanched and blended with an acidulated vinegar and citric acid solution to deactivate polyphenol oxidase enzymes. Subsequent vacuum deaeration prevents oxidative browning during packaging.

Once the vacuum button pops, the jar must be refrigerated at 4°C to 8°C. Always use clean, dry utensils free of oil or water residues to prevent external mold inoculation. Under these practices, it remains fresh for 2 to 3 months.

Customs clearance dossiers include the Commercial Invoice, detailed Packing List, Chamber of Commerce Certificate of Origin, FDA-equivalent Official Health Certificate, and complete physicochemical/microbiological COAs per export lot.