{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-13T03:46:20Z", "providers": [ "Claude" ], "breadth": "written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify", "pass": 2, "wave": 3, "engine": "claude", "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T10:00:00Z", "ingestedAt": "2026-10-06T07:07:14+00:00", "fields": [ "agent_conduct", "ethics", "owners" ] } }, "metaModel": { "id": "THING-Q1503784", "registryId": "vr.tr.pickle", "name": "pickle", "version": "0.2.0-wave.3", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.LIV" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q1503784/", "model": { "registry_id": "vr.tr.pickle", "name": "pickle", "purpose": "Let an agent explain pickles and pickling methods, relay food safety and preservation science from food authorities, describe pickles across cuisines, and distinguish fermented from vinegar pickles.", "definition": "A vegetable or fruit preserved by anaerobic fermentation in brine or by immersion in vinegar, from cucumber pickles in full and half sour styles to sauerkraut, kimchi, Korean jangajji, Vietnamese dua hanh pickled shallots, Chinese tangsuan sweet and sour garlic, Indian achar and the Bengali noonsom, produced for flavour, preservation and probiotic content; pickles are made at home and industrially and are part of cuisines worldwide.", "what_it_is_for": "Preserving and flavouring vegetables and fruit.", "affordances": [ "explain methods", "relay food safety", "describe cuisines", "distinguish fermented from vinegar pickles" ], "distinguishing_features": [ "Acid preservation", "Fermented or vinegar methods", "Global variety", "Probiotic potential in fermented types" ], "appearance": "Vegetables in brine or vinegar in jars or crocks.", "visual_identification": [ "Preserved vegetables or fruit", "Fermented brine pickles, vinegar pickles, half sour, jangajji, dua hanh, tangsuan, noonsom", "Pickled meats and eggs are related preserves; chutneys and relishes are cooked condiments" ], "physical_properties": [ { "quantity": "brine salt concentration", "typical_range": "about 3-5", "unit": "percent", "note": "for fermentation" }, { "quantity": "safe pickle pH", "typical_range": "below 4.6", "unit": "value", "note": "for shelf-stable acidified foods" } ], "families_and_kinds": [ "fermented brine pickles such as full and half sour cucumbers and sauerkraut", "vinegar pickles", "Korean pickles such as kimchi and jangajji", "Vietnamese pickles such as dua hanh", "Chinese pickles such as tangsuan and pao cai", "South Asian achar and Bengali noonsom", "Japanese tsukemono", "Middle Eastern and Mediterranean pickles" ], "related_models": [ { "relation": "is a kind of", "target": "preserved food", "why": "in registry terms" }, { "relation": "is a kind of", "target": "vegetable", "why": "in registry terms, as prepared vegetables" }, { "relation": "is made by", "target": "pickling", "why": "through fermentation or acidification" }, { "relation": "relies on", "target": "lactic acid fermentation", "why": "in brine pickles" } ], "identifiers": [ { "scheme": "HS", "value_or_pattern": "2001", "note": "vegetables preserved by vinegar or acetic acid" } ], "standards_and_regulation": [ "Food safety rules for acidified and fermented foods", "Codex standards for pickled products", "Labelling rules for probiotics and salt content" ], "failure_modes_and_hazards": [ "Botulism risk from improperly acidified home canning", "High salt intake", "Confusing fermented with vinegar pickles" ], "in_scope": [], "out_of_scope": [], "characteristics": [], "agent_conduct": { "may": [ "Describe pickle styles from different cuisines and the difference between fermented and vinegar pickles.", "Give home preserving guidance only from food safety authorities, with its source.", "Read labels and report salt content and allergens." ], "must_not": [ "Recommend home canning methods that do not meet tested food safety guidance.", "Advise eating pickles from bulging, leaking or foul-smelling containers.", "Present pickles as a cure for disease.", "Mislabel the origin or style of a traditional pickle such as kimchi." ], "requires_human": [ "Serving home-preserved food to others, such as at an event or for sale." ] }, "ethics": { "considerations": [ "Badly preserved food can cause botulism, a rare but deadly poisoning.", "High salt intake harms health over time." ], "affected_parties": [ "People who eat them", "Home cooks", "Small producers" ] }, "owners": { "steward": "The person who makes or holds it; food safety authorities set the rules for sale.", "master_systems": [] } }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q1503784: pickle", "url": "https://www.wikidata.org/wiki/Q1503784", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-de", "title": "Wikipedia (de): Sauergemüse", "url": "https://de.wikipedia.org/wiki/Sauergem%C3%BCse", "url_status": "live", "checked_by": "wikidata-api sitelink", "what_it_supports": "general description of the item" } ], "structure": { "bundles": [ { "id": "understand", "name": "Understand", "description": "What a pickle is.", "rationale": "Definition.", "layers": [ { "id": "definition", "name": "Definition", "description": "Definition and methods.", "findings": [ { "id": "definition-finding", "name": "Definition", "description": "Definition.", "questions": [ { "text": "What is a pickle, and how do fermentation and vinegar pickling differ?", "kind": "definition" }, { "text": "Is the question about pickles in general, a specific regional pickle or another preserve?", "kind": "boundary" } ] } ] }, { "id": "cuisines", "name": "Cuisines", "description": "Pickles across cuisines.", "findings": [ { "id": "cuisines-finding", "name": "Cuisines", "description": "Cuisines.", "questions": [ { "text": "What are jangajji, dua hanh, tangsuan, noonsom, achar, tsukemono and other regional pickles?", "kind": "definition" }, { "text": "Which entry fits the specific pickle?", "kind": "action" } ] } ] } ] }, { "id": "make", "name": "Make", "description": "Making pickles.", "rationale": "Practice.", "layers": [ { "id": "methods", "name": "Methods", "description": "Methods.", "findings": [ { "id": "methods-finding", "name": "Methods", "description": "Methods.", "questions": [ { "text": "How are brine-fermented and vinegar pickles made at home, per food authority guidance?", "kind": "action" }, { "text": "Which references are standard?", "kind": "provenance" } ] } ] }, { "id": "safety", "name": "Safety", "description": "Food safety.", "findings": [ { "id": "safety-finding", "name": "Safety", "description": "Safety.", "questions": [ { "text": "What safety rules on acidity, salt and canning prevent spoilage and botulism?", "kind": "provenance" }, { "text": "Is the user planning home canning, which needs tested recipes from food authorities?", "kind": "boundary" } ] } ] } ] }, { "id": "science", "name": "Science", "description": "Science and health.", "rationale": "Science.", "layers": [ { "id": "fermentation", "name": "Fermentation", "description": "Fermentation science.", "findings": [ { "id": "fermentation-finding", "name": "Fermentation", "description": "Fermentation.", "questions": [ { "text": "How do lactic acid bacteria ferment vegetables, and what determines flavour and texture?", "kind": "provenance" }, { "text": "Which sources are cited?", "kind": "provenance" } ] } ] }, { "id": "health", "name": "Health", "description": "Health.", "findings": [ { "id": "health-finding", "name": "Health", "description": "Health.", "questions": [ { "text": "What does research say about probiotic benefits and salt concerns, with findings attributed?", "kind": "provenance" }, { "text": "Which entry fits fermented food?", "kind": "action" } ] } ] } ] }, { "id": "context", "name": "Context", "description": "History and industry.", "rationale": "Context.", "layers": [ { "id": "history", "name": "History", "description": "History.", "findings": [ { "id": "history-finding", "name": "History", "description": "History.", "questions": [ { "text": "How has pickling preserved food across history and cultures?", "kind": "provenance" }, { "text": "Which entry fits the history of food preservation?", "kind": "action" } ] } ] }, { "id": "industry", "name": "Industry", "description": "Industry.", "findings": [ { "id": "industry-finding", "name": "Industry", "description": "Industry.", "questions": [ { "text": "How are pickles produced and traded industrially?", "kind": "provenance" }, { "text": "Which entry fits food industry?", "kind": "action" } ] } ] } ] } ] }, "openQuestions": [ "Should kimchi and sauerkraut be separate primary entries?", "How should food safety sources be linked?", "The registry entry has merged aliases naming regional pickles; should they be split off?" ], "statistics": { "bundles": 4, "layers": 8, "findings": 8, "questions": 16 } }