What You Need to Know
The process relies on lactic acid fermentation, pH control, and salt concentration to create an environment that inhibits the growth of pathogens and spoilage microorganisms. This method typically takes several weeks to several months and requires cool temperatures, adequate salt concentration, and acidity to prevent contamination and spoilage.
Steps
- 1.
Syltede agurker (Denmark): Creates crisp, sour cucumbers for smørrebrød
- 2.
Inlagd sill (Sweden): Preserves herring with characteristic tang
- 3.
Surkål (Norway): Develops complex sourness in fermented cabbage
The Science
Primary Reaction
Lactic acid fermentation