What You Need to Know
These techniques involve creating an acidic environment, allowing microorganisms to ferment the vegetables, and using high salt concentrations to inhibit bacterial growth. The process involves the breakdown of sugars and the production of lactic acid, carbon dioxide, and other compounds, contributing to the development of flavor and preserving the vegetable.
Steps
- 1.
Korean Kimchi (Korea): Creates complex umami flavors through lacto-fermentation of Napa cabbage
- 2.
German Sauerkraut (Germany): Preserves cabbage while developing characteristic sourness
- 3.
Japanese Tsukemono (Japan): Quick-pickling method that retains crisp texture
The Science
Primary Reaction
Lactic acid fermentation