Description
Lao Laab is a lacto‑fermented cucumber product that uses salt and glutinous rice flour to promote heterofermentative lactic acid bacteria, rapidly acidifying the matrix while preserving crisp texture.
Technical
During fermentation, heterofermentative LAB convert sugars from glutinous rice flour into lactic acid, acetic acid, ethanol, and CO₂, lowering the pH to ≤4.0. The acidic environment inhibits spoilage organisms and preserves the cucumbers, while the presence of salt and limited oxygen creates a micro‑aerobic niche that favors LAB over yeasts and clostridia.
Science
Primary Reaction
lactic acid fermentation by heterofermentative Lactobacillus plantarum
Sensory Profile
Aroma ()
earthyfermentedsaltycitrusnuttytangybrinyherbalslightly floralyeasty