Description
Lactic acid fermentation of cabbage in brine creates sour, probiotic-rich preserved vegetables.
Technical
Halophilic lactic acid bacteria (primarily Lactobacillus spp.) metabolize cabbage sugars into lactic acid (C₃H₆O₃), lowering pH to 3.4-4.0 while producing CO₂ and antimicrobial compounds.
Culinary Significance
Produces tangy, crisp preserved cabbage used as condiment, soup base, or side dish with distinctive umami depth from glutamic acid accumulation.
Science
Primary Reaction
Heterolactic fermentation (C₆H₁₂O₆ → C₃H₆O₃ + C₂H₅OH + CO₂)
Parameters
Temperature
5°C optimal
1°C to 10°C range
Refrigerate to slow fermentation
Time
10 days
7 days – 14 days
Equipment
large bowlweightcheesecloth