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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A grain‑vegetable mixture is fermented by lactic acid bacteria and yeasts at ambient temperatures, then dried to produce a shelf‑stable powder.
Origin: Turkish people (Traditional folk) — Anatolia, Turkey
See full technique reference →During fermentation, LAB convert starches and sugars into lactic acid, lowering the pH to about 4.0–4.5 and inhibiting spoilage organisms. Yeasts simultaneously produce ethanol and CO₂, contributing to flavor and gas formation. The combined acidification and gas production create a stable matrix that can be dried to <12 % moisture for long‑term storage.
Primary Reaction
Fermentation of carbohydrates to lactic acid, ethanol, and CO₂ by LAB and yeasts
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Key Variables