Description
Anaerobic lacto-fermentation of vegetables in porous earthenware vessels buried underground for temperature-stable lactic acid production.
Technical
Lactic acid bacteria (LAB) including Leuconostoc mesenteroides and Lactobacillus species convert sugars into lactic acid, acetic acid, and CO2 through heterolactic fermentation, with secondary enzymatic breakdown of glucosinolates into isothiocyanates.
Culinary Significance
Creates complex umami flavors while preserving seasonal vegetables, with microbial activity enhancing bioavailability of nutrients like vitamin K2.
Science
Primary Reaction
C6H12O6 → CH3CHOHCOOH + C2H5COOH + CO2 + Energy (heterolactic fermentation)
Parameters
Temperature
15°C optimal
4°C to 22°C range
Time
3-4 weeks
2 weeks – 6 months
Equipment
Onggi (porous earthenware jar)Stone weightsMulch insulation