Description
A Middle Eastern pickling technique using lactobacillus bacteria to ferment foods.
Technical
This technique involves the use of lactic acid bacteria, such as Lactobacillus plantarum and Lactobacillus brevis, to ferment vegetables, fruits, and other foods, producing lactic acid and other compounds that contribute to preservation.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyFermentedEarthySpicy
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Resembles the lactic fermentation process in some natural processed coffees
Perfume Analogy
Earthy-sour notes akin to certain artisanal kombucha fragrances