Description
Vegetables are preserved by a controlled lactic‑acid fermentation in a salt‑brine solution.
Technical
In a 6–8 % (w/v) NaCl brine, homofermentative lactobacilli convert plant sugars to lactic acid, lowering pH to 4.5–4.8 within 48 h. The osmotic pressure draws water out, concentrating sugars and creating an anaerobic environment that suppresses spoilage organisms while maintaining crisp texture.
Science
Primary Reaction
lactic acid fermentation by lactobacilli
Sensory Profile
Aroma ()
earthybrinyherbaceouscitrusyfermentedumami-rich
Origin & History
Civilization
China
Era
2nd‑century