Description
Traditional Chinese lacto-fermented mustard greens with complex umami-sour flavor development.
Technical
Halophilic lactic acid bacteria (primarily Lactobacillus plantarum) convert sugars into lactic acid (C₃H₆O₃) at 2-3% salinity, while endogenous myrosinase enzymes create isothiocyanates from glucosinolates.
Culinary Significance
Provides tangy crunch to noodle dishes and hot pots while enhancing umami through glutamic acid accumulation.
Science
Primary Reaction
C₆H₁₂O₆ → 2 C₃H₆O₃ (lactic acid fermentation)
Parameters
Temperature
18°C optimal
10°C to 25°C range
Temperature range for optimal lactic acid fermentation
Time
2 weeks
3 days – 6 weeks
Equipment
Ceramic containerWeightCheesecloth