Description
Anaerobic fermentation method using physical weight to maintain vegetable submersion in brine.
Technical
Creates an oxygen-free environment favoring Lactobacillus growth. Sodium chloride (2-3% brine) selectively inhibits pathogens while allowing lactic acid bacteria to convert sugars (glucose, fructose) into lactic acid (C₃H₆O₃), lowering pH to <4.6. Stone weighting prevents mold formation on exposed surfaces.
Culinary Significance
Essential for traditional sauerkraut and kimchi preparation. Stones (typically granite or basalt) must be non-porous to prevent bacterial harboring. Modern alternatives include glass weights or fermentation springs, though stone provides gradual heat dissipation beneficial for slow fermentation.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
15°C optimal
10°C to 20°C range
Temperature range for optimal fermentation
Time
2 weeks
3 days – 6 weeks
Longer fermentation increases umami glutamates
Equipment