What You Need to Know
Lactobacillus species (L. brevis, L. plantarum) from whey metabolize sugars into lactic acid (C₃H₆O₃), lowering pH to 3.4-4.2 while producing CO₂ and antimicrobial peptides like bacteriocins.
Enables rapid production of sour kvass-style fermented vegetables with characteristic tang, while inhibiting spoilage organisms through acidic conditions.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
48 hours
24 hours - 72 hours
Equipment
Stoneware crock (traditional)Glass fermentation weightsCheesecloth for gas exchange
Steps
- 1.
Beet kvass (Ukrainian countryside): Accelerates pigment (betalain) stability while developing probiotic content
- 2.
Sour rye soup (żur) (Polish tradition): Provides consistent acidification for flour-water fermentation