What You Need to Know
Lacto-fermentation involves the action of lactic acid bacteria, such as Lactobacillus plantarum, which convert sugars into lactic acid, resulting in a sour taste and a tangy flavor. The optimal temperature for lacto-fermentation is between 10°C and 20°C, with 15°C to 18°C being the ideal range.
Steps
- 1.
Kimchi (Korea): Creates complex umami flavors while preserving vegetables
- 2.
Sauerkraut (Germany): Develops sour flavor and preserves cabbage
- 3.
Torshi (Middle East): Preserves mixed vegetables with characteristic tang
The Science
Primary Reaction
Conversion of sugars into lactic acid