What You Need to Know
During fermentation, homofermentative Lactobacillus plantarum and L. brevis convert the sugars in cabbage into lactic acid, lowering the pH to 3.5–4.0 and inhibiting spoilage organisms. The process also generates flavor‑contributing volatiles such as diacetyl and acetoin, while the acidic environment preserves the texture and imparts a characteristic sharp taste.
The Science
Primary Reaction
Lactobacillus plantarum and L. brevis convert glucose to lactic acid (C6H12O6 → 2 CH3CH(OH)COOH)