What You Need to Know
Heterolactic fermentation by Leuconostoc and Lactobacillus species produces lactic acid, acetic acid, CO2, and ethanol via the phosphoketolase pathway, with pH dropping below 4.6 to prevent pathogen growth.
Creates probiotic-rich foods with umami depth and crunchy texture, while extending shelf life without refrigeration.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
2-6 weeks
3 days - 12 months
Equipment
Ceramic weightsAirlock lidspH meterSalt scale
Steps
- 1.
Kimchi (Korea): Develops glutamate-rich funk while preserving chili-coated napa cabbage
- 2.
Sauerkraut (Germany): Converts cabbage sugars into lactic acid for tart, crisp condiment
The Science
Primary Reaction
C6H12O6 → 2CH3CHOHCOOH (homolactic) or C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2 (heterolactic)