What You Need to Know
Halophilic lactic acid bacteria (primarily Lactobacillus spp.) metabolize cabbage sugars into lactic acid (C₃H₆O₃), lowering pH to 3.4-4.0 while producing CO₂ and antimicrobial compounds.
Produces tangy, crisp preserved cabbage used as condiment, soup base, or side dish with distinctive umami depth from glutamic acid accumulation.
Key Parameters
Temperature
5°C
1°C - 10°C
Time
10 days
7 days - 14 days
Equipment
large bowlweightcheesecloth
Steps
- 1.
Suan Cai Yu (Sichuan): Provides sour backbone for fish soup
- 2.
Suan Cai Rou Si (Shanxi): Balances fatty pork with acidity
The Science
Primary Reaction
Heterolactic fermentation (C₆H₁₂O₆ → C₃H₆O₃ + C₂H₅OH + CO₂)