Description
Lacto‑fermentation of Korean kimchi cabbage and radish using halophilic lactic acid bacteria.
Technical
Halophilic lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weissella metabolize the sugars released from cabbage and radish cells, producing lactic acid that lowers the pH and preserves the vegetables. Salt concentration creates an osmotic gradient that concentrates sugars and selects for LAB, while regional mineral ions modulate microbial succession and texture. Controlled temperature and anaerobic conditions accelerate acidification and suppress spoilage organisms.
Science
Primary Reaction
Fermentation of sugars by halophilic lactic acid bacteria producing lactic acid
Sensory Profile
Aroma ()
fruitysharpumamigarlickyspicyearthypungentcomplexfermentedbriny