Description
A traditional German technique for preserving cabbage by fermentation.
Technical
Fermentation occurs at 1-4°C (34-39°F) for 4-6 weeks, with lactic acid bacteria converting sugars into lactic acid, resulting in a sour taste and crunchy texture. The process involves the breakdown of sugars and starches into lactic acid, carbon dioxide, and ethanol, with a pH decrease from 4.5 to 3.5.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiEarthyTangyMusty
Wine Analogy
Similar to young Riesling with its petrol notes
Coffee Analogy
Reminiscent of wet-processed Ethiopian coffees' fermented fruit notes
Perfume Analogy
Earthy-damp like geosmin in vetiver fragrances