What You Need to Know
Lactic acid bacteria (LAB) including Lactobacillus and Leuconostoc species dominate, converting available sugars to lactic acid (C3H6O3) while yeasts like Candida may contribute secondary metabolites. Competitive exclusion prevents pathogen growth below pH 4.6.
Enables simultaneous preservation and flavor development across ingredient categories while creating signature regional condiments.
Key Parameters
Temperature
20°C
15°C - 28°C
Time
2-3 weeks
3 days - 6 weeks
Equipment
Ceramic weightsAirlock fermentation lidspH meter (target 3.4-4.0)
Steps
- 1.
Curtido (El Salvador): Creates tangy cabbage-carrot slaw with oregano notes
- 2.
Giardiniera (Italy): Preserves cauliflower-pepper medley for antipasti
The Science
Primary Reaction
Heterolactic fermentation (C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2)