Description
Pickling and lacto-fermentation preserve vegetables by acidifying them with acetic or lactic acid, creating a hostile environment for spoilage microbes.
Technical
Commercial pickling relies on adding 5–10 % acetic acid, while lacto-fermentation generates lactic acid from sugars via lactic acid bacteria. The resulting pH drop to 4.0–4.5 and water activity reduction to 0.90–0.95 inhibit pathogens, and the process also produces flavor compounds such as diacetyl and various esters.
Science
Primary Reaction
Acidification by lactic acid bacteria and/or addition of acetic acid
Sensory Profile
Aroma ()
citrusyvinegaryearthyslightly sweetbrinytangyherbalmustyspicyfermented