Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Wine Analogy
Similar to young Chenin Blanc with volatile acidity
Coffee Analogy
Reminiscent of natural process Ethiopian coffees
Perfume Analogy
Echoes of civet-heavy vintage perfumes
Culinary Applications
Suan Cai YuSichuan provinceProvides sour backbone for fish hot pot
Suan Cai Fen Zheng RouShaanxi provinceFermented leaves layer with steamed pork belly
Suan Cai BaoziNortheastern ChinaFilling for steamed buns with minced pork
Molecular Pairing
Key Compounds Produced
Lactic acidAcetic acidEthanolCarbon dioxideGalacturonic acidArabinose