What You Need to Know
The hypertonic brine draws water out of vegetable cells, concentrating sugars and reducing water activity, which inhibits spoilage microbes. Lactic acid bacteria ferment the released sugars, producing lactic acid that lowers pH to 3.5–4.5, further suppressing pathogens and imparting tangy flavor. The process also leaches phytochemicals such as glucosinolates, reducing bitterness and altering flavor profiles.
The Science
Primary Reaction
Osmotic dehydration followed by lactic acid fermentation