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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vegetables are preserved by a controlled lactic‑acid fermentation in a salt‑brine solution.
Origin: China (2nd‑century) — East Asia
See full technique reference →In a 6–8 % (w/v) NaCl brine, homofermentative lactobacilli convert plant sugars to lactic acid, lowering pH to 4.5–4.8 within 48 h. The osmotic pressure draws water out, concentrating sugars and creating an anaerobic environment that suppresses spoilage organisms while maintaining crisp texture.
Primary Reaction
lactic acid fermentation by lactobacilli
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