Description
Pickling fermentation preserves vegetables by converting sugars to lactic acid via lactic acid bacteria.
Technical
During fermentation, Lactobacillus species metabolize glucose and other carbohydrates to produce lactic acid, lowering the pH to 3.5–4.5. The acidification inhibits spoilage organisms while the salt concentration creates an osmotic environment that favors LAB growth. The process is temperature‑sensitive, with 15–20 °C optimal for balanced acid production and texture.
Science
Primary Reaction
Fermentation of vegetable sugars to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
saltyacidiccrispvegetalfermentedearthyumami-richbrinyslightly funkyfresh