What You Need to Know
Fermentation occurs at 1-4°C (34-39°F) for 4-6 weeks, with lactic acid bacteria converting sugars into lactic acid, resulting in a sour taste and crunchy texture. The process involves the breakdown of sugars and starches into lactic acid, carbon dioxide, and ethanol, with a pH decrease from 4.5 to 3.5.
Steps
- 1.
Sauerkraut mit Kassler (Germany): Primary fermented component balancing smoked pork
- 2.
Bigos (Hunter's Stew) (Poland): Provides acidity to cut through rich game meats
- 3.
Reuben Sandwich (United States): Fermented element contrasting fatty corned beef
The Science
Primary Reaction
Lactic acid fermentation