Description
Lactic acid fermentation of wilted leafy greens under open-air conditions creates a preserved vegetable with umami depth.
Technical
Sun-drying initiates partial dehydration and cellular breakdown, enabling Lactobacillus dominance during subsequent anaerobic fermentation. Glucosinolate hydrolysis yields isothiocyanates contributing to pungency.
Culinary Significance
Essential base for soups and chutneys in Nepalese cuisine, providing an acidic counterpoint to rich meat dishes.
Science
Primary Reaction
Homolactic Fermentation
Parameters
Temperature
20°C optimal
15°C to 25°C range
Time
5-7 days
3 days – 2 weeks
Equipment
Bamboo matsEarthenware potsStone weights