Description
Root‑cellar fermentation preserves root vegetables by cultivating lactic acid bacteria in cool, anaerobic conditions.
Technical
During fermentation, lactic acid bacteria metabolize sugars from root vegetables into lactic acid, lowering the pH to about 3.5–4.0. The low temperature (2–15 °C) slows microbial metabolism, extending the process while maintaining safety. Salt at 2–5 % w/w selects for LAB and suppresses spoilage organisms.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
earthynuttysourfermentedsubtlemustymineral-likevegetalbrinywoodsy