Description
Kimchi fermentation with garlic scapes is a lactic acid fermentation that uses garlic scapes to modulate microbial growth and flavor.
Technical
During fermentation, Lactobacillus plantarum metabolizes sugars from the vegetables into lactic acid, lowering pH and preserving the product. Garlic scapes release allicin and sulfur-containing compounds that inhibit spoilage bacteria and provide additional substrates for lactic acid bacteria, accelerating acidification. The resulting volatile sulfur compounds contribute to the characteristic garlicky aroma of the kimchi.
Science
Primary Reaction
homolactic fermentation of hexoses to lactic acid by Lactobacillus plantarum
Sensory Profile
Aroma ()
pungentgarlickyfermentedsourearthyspicycomplexsharpvegetalumami-rich