Description
Indian achar is a traditional fermented pickle that relies on indigenous lactic acid bacteria to produce lactic acid, lower pH, and generate antimicrobial compounds.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and L. rhamnosus metabolize sugars from the vegetables into lactic acid, which drops the pH to 4.0–4.5 and inhibits pathogens. Salt (2–5 % w/w) and spices (turmeric, mustard seeds, fenugreek, chili) provide additional antimicrobial phenolics and organosulfur compounds, while bacteriocins from the LAB further suppress spoilage organisms.
Science
Primary Reaction
lactic acid fermentation of sugars by lactic acid bacteria
Sensory Profile
Aroma ()
spicysavoryacidicearthywarm
Origin & History
Civilization
Indians
Era