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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pickling fermentation preserves vegetables by converting sugars to lactic acid via lactic acid bacteria.
Origin: Chinese, Korean, Japanese (Tang dynasty to Edo period) — East Asia
See full technique reference →During fermentation, Lactobacillus species metabolize glucose and other carbohydrates to produce lactic acid, lowering the pH to 3.5–4.5. The acidification inhibits spoilage organisms while the salt concentration creates an osmotic environment that favors LAB growth. The process is temperature‑sensitive, with 15–20 °C optimal for balanced acid production and texture.
Primary Reaction
Fermentation of vegetable sugars to lactic acid by lactic acid bacteria
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