Description
Pickled radish (takuan) is produced by salting daikon and fermenting it in rice bran at moderate temperatures, where lactic acid bacteria convert sugars to acids, lowering pH and preserving the vegetable.
Technical
During fermentation, Leuconostoc mesenteroides initiates the process by producing D‑lactic acid and CO₂, which is later overtaken by Lactobacillus plantarum that converts remaining sugars to L‑lactic acid. The acidification lowers the pH to 3.5‑4.0, inhibiting spoilage microbes and creating the characteristic tangy flavor. Salt concentration (2‑5 % w/w) and temperature (15‑20 °C) are critical to balance microbial growth and acid production.
Science
Primary Reaction
Fermentation of sugars to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
sweetsourumamiearthycrispfermentedbrinyvegetalmildly pungentrice bran-infused