What You Need to Know
The process involves a combination of salt, water, and sometimes sugar, to create a brine solution that is used to soak the vegetables, allowing lactic acid bacteria to convert sugars into lactic acid, creating an acidic environment that preserves the vegetables.
Steps
- 1.
Surströmming (Sweden): Extreme fermentation creates iconic strong-flavored preserved herring
- 2.
Lutefisk (Norway): Pre-treatment with lye before pickling transforms fish texture
- 3.
Syltede agurker (Denmark): Sweet-sour cucumber pickles using honey fermentation
The Science
Primary Reaction
Lacto-fermentation