What You Need to Know
The addition of 1–2 % citric acid to a 5–10 % NaCl brine drops the pH to 3.5–4.0, creating an acidic, hypertonic environment that suppresses pathogens. Calcium ions in the vegetable matrix react with citric acid to form calcium citrate, reducing bitterness and improving texture. Lactic acid bacteria then ferment available sugars, producing lactic acid and volatile compounds that contribute to flavor and further lower pH.
The Science
Primary Reaction
Acidification of brine and osmotic dehydration leading to lactic acid fermentation