What You Need to Know
During fermentation, Lactobacillus plantarum and Leuconostoc mesenteroides convert sugars into lactic acid, lowering the pH to 4.0–4.5 within 24–48 h. The acidic environment inhibits spoilage microbes while enzymes break down plant cell walls, releasing glutamate and sulfur compounds that contribute to umami and pungency. The rate of acidification and flavor development is governed by salt concentration, temperature, and fermentation time.
The Science
Primary Reaction
lactic acid fermentation by LAB