What You Need to Know
Creates an oxygen-free environment favoring Lactobacillus growth. Sodium chloride (2-3% brine) selectively inhibits pathogens while allowing lactic acid bacteria to convert sugars (glucose, fructose) into lactic acid (C₃H₆O₃), lowering pH to <4.6. Stone weighting prevents mold formation on exposed surfaces.
Essential for traditional sauerkraut and kimchi preparation. Stones (typically granite or basalt) must be non-porous to prevent bacterial harboring. Modern alternatives include glass weights or fermentation springs, though stone provides gradual heat dissipation beneficial for slow fermentation.
Key Parameters
Temperature
15°C
10°C - 20°C
Time
2 weeks
3 days - 6 weeks
Equipment
stone weightsfermentation vesselcheesecloth or breathable cloth
Steps
- 1.
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The Science
Primary Reaction
Lactic acid fermentation