Description
A controlled lactic‑acid fermentation of napa cabbage and seasonings that develops sour, spicy, and umami flavors.
Technical
Lactobacillus plantarum and Leuconostoc mesenteroides metabolize sugars in the cabbage, producing lactic acid, acetic acid, CO₂ and a suite of volatile aroma compounds. The pH drops from ~6.5 to ~4.5 over several days, while salt (2–3 % w/w) creates an osmotic environment that suppresses spoilage microbes. Temperature shifts—from a cool primary phase (4–10 °C) to a warmer secondary phase (20–25 °C)—drive successive microbial successions that build flavor complexity.
Science
Primary Reaction
Lactic‑acid fermentation of cabbage sugars by Lactobacillus plantarum and Leuconostoc mesenteroides
Sensory Profile
Aroma ()
sourspicygarlickyumamifermentedearthypungentcomplex
Wine Analogy