What You Need to Know
Commercial pickling relies on adding 5–10 % acetic acid, while lacto-fermentation generates lactic acid from sugars via lactic acid bacteria. The resulting pH drop to 4.0–4.5 and water activity reduction to 0.90–0.95 inhibit pathogens, and the process also produces flavor compounds such as diacetyl and various esters.
Steps
- 1.
Kimchi (Korea): Preserves napa cabbage while developing umami through glutamate-producing microbes
- 2.
Sauerkraut (Germany): Converts cabbage sugars into lactic acid for long-term storage
- 3.
Turshi (Persia): Uses lactic acid to balance the bitterness of eggplants and turnips
The Science
Primary Reaction
Acidification by lactic acid bacteria and/or addition of acetic acid