What You Need to Know
During fermentation, native sugars in daikon are metabolised by lactic‑acid bacteria via glycolysis, yielding lactic acid that drops the pH to 3.5–4.0. The acidic environment denatures pectin‑modifying enzymes, softening cell walls while preserving crunch. Volatile metabolites such as diacetyl and acetaldehyde develop the characteristic tangy aroma.
The Science
Primary Reaction
Lactic‑acid fermentation of sugars to lactic acid (glycolysis followed by homolactic fermentation)