What You Need to Know
Lacto-fermentation is used in Indian pickling, where natural bacteria on the surface of the vegetables ferment the sugars, producing lactic acid and creating the characteristic sour taste. The acidity level of the brine can be adjusted by adding ingredients like tamarind or vinegar, which helps to preserve the vegetables and add flavor.
Key Parameters
Equipment
sterilized jarscheeseclothglass weightspH meterwooden spoon
Steps
- 1.
Achar (North India): Primary preservation method using mustard oil
- 2.
Uppinakayi (Karnataka): Lacto-fermentation with minimal oil
- 3.
Oorugai (Tamil Nadu): Sun-dried vegetable preservation
The Science
Primary Reaction
Lactic Acid Fermentation