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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Lactic acid fermentation converts sugars in vegetables and fruits into lactic acid, lowering pH and preserving the product.
Origin: East Asian, Central European, Scandinavian, Indigenous (Traditional) — Global
See full technique reference →Lactic acid bacteria such as *Lactobacillus plantarum* and *Leuconostoc mesenteroides* metabolize fermentable sugars to produce lactic acid and CO₂. The resulting acidification to pH 3.5–4.5 inhibits pathogenic and spoilage microorganisms. Controlled temperature, salt, and time are essential to balance flavor, texture, and safety.
Primary Reaction
Fermentation of fermentable sugars to lactic acid by lactic acid bacteria
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