Description
Kimchi cabbage lacto‑fermentation is a controlled, low‑temperature process driven by lactic acid bacteria that acidify the substrate, producing a tangy, umami‑rich condiment.
Technical
During fermentation, LAB such as Leuconostoc mesenteroides and Lactobacillus plantarum convert sugars in cabbage into lactic acid, CO₂, and flavor‑forming compounds like diacetyl and acetoin. The acidification lowers pH from ~6.5 to ~4.5, inhibiting spoilage organisms while creating the characteristic tang. Salt concentration and temperature modulate microbial activity and flavor development.
Science
Primary Reaction
lactic acid fermentation of cabbage sugars by LAB
Sensory Profile
Aroma ()
earthypungentumamispicyfermentedgarlickygingeryfishysourcomplex