Description
Sauerkraut and kimchi are produced by lacto‑fermentation of cabbage and other vegetables, where lactic acid bacteria convert sugars into lactic acid, lowering pH and preserving the product.
Technical
During fermentation, heterofermentative and homofermentative lactic acid bacteria (Leuconostoc, Lactobacillus, Pediococcus) metabolize glucose and fructose to produce lactic acid, acetic acid, and CO₂. The resulting acidic, anaerobic environment inhibits spoilage organisms while developing complex flavor compounds such as diacetyl and various esters. Temperature, salt concentration, and oxygen exposure tightly regulate the rate of acidification and the balance of microbial populations.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + CO2
Sensory Profile
Aroma ()
earthysharpcitrusspicysweettangyfunkygarlickygingerymusty