Description
A vegetable lacto‑fermentation where salted cabbage, radish, or cucumber develop sour, spicy flavors through lactic‑acid bacteria activity.
Technical
During the initial 24–72 h at 4–15 °C, salt‑tolerant LAB such as *Leuconostoc mesenteroides* convert sugars to lactic acid, dropping the pH from ~6.5 to 4.0–4.5. The process then proceeds at 15–25 °C for 3–7 days, allowing secondary LAB (*Lactobacillus plantarum*, *L. brevis*) to produce additional acids, CO₂, and flavor compounds (diacetyl, esters). Salt concentration (2–3 % w/w) balances microbial inhibition of spoilage organisms with optimal LAB growth.
Science
Primary Reaction
heterofermentative lactic acid fermentation of vegetable sugars to lactic acid, CO₂ and minor metabolites
Sensory Profile
Aroma ()
sourgarlickyspicyumamifermentedearthypungentcomplexbrightfunky