Description
A traditional preservation method using wild yeast to ferment and acidify food.
Technical
This method involves the use of wild yeast to ferment and acidify food, resulting in the production of lactic acid, acetic acid, and ethanol. The fermentation process typically occurs within a pH range of 3.5-4.5, and is often used to preserve vegetables and fruits.
Science
Primary Reaction
microbial fermentation
Sensory Profile
Aroma ()
tangysourfermentedearthyfruityyeasty
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Reminiscent of natural processed coffee's fruity fermentation notes
Perfume Analogy