What You Need to Know
Halophilic lactic acid bacteria (primarily Lactobacillus plantarum) convert sugars into lactic acid (C₃H₆O₃) at 2-3% salinity, while endogenous myrosinase enzymes create isothiocyanates from glucosinolates.
Provides tangy crunch to noodle dishes and hot pots while enhancing umami through glutamic acid accumulation.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
2 weeks
3 days - 6 weeks
Equipment
Ceramic containerWeightCheesecloth
Steps
- 1.
Suan Cai Yu (Sichuan): Acid balances chili heat in fish stew
- 2.
Suan Cai Rou Si Mian (Shanxi): Fermented tang cuts through pork fat in noodles
The Science
Primary Reaction
C₆H₁₂O₆ → 2 C₃H₆O₃ (lactic acid fermentation)