How to Open-Vat Fermentation

What You Need to Know

Relies on Leuconostoc mesenteroides initiating fermentation before Lactobacillus species dominate. Key reactions include conversion of sugars to lactic acid (C₆H₁₂O₆ → 2CH₃CHOHCOOH) and production of CO₂. The open system allows aerobic yeasts (e.g., Candida spp.) to contribute ester formation.

Creates intensely sour yet nuanced pickles with effervescence. Traditional for whole-head cabbage fermentation where the vegetable's own juices form the brine. Surface molds (e.g., Geotrichum candidum) are intentionally tolerated for flavor development.

Key Parameters

Steps

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The Science

Primary Reaction

Heterolactic fermentation (C₆H₁₂O₆ → CH₃CHOHCOOH + C₂H₅OH + CO₂)

Common Mistakes