Description
A traditional pickling method that uses naturally occurring yeasts and lactic acid bacteria to preserve vegetables.
Technical
Yeasts such as Saccharomyces cerevisiae metabolize sugars to ethanol and CO₂, while lactic acid bacteria like Lactobacillus plantarum convert carbohydrates to lactic acid, rapidly lowering pH. The combined production of ethanol, CO₂, and organic acids creates an anaerobic, acidic environment that suppresses spoilage microbes and develops characteristic sour, umami flavors. Salt and temperature modulate microbial activity, influencing the rate of acidification and flavor development.
Science
Primary Reaction
Conversion of sugars to ethanol and CO₂ by yeasts and conversion of carbohydrates to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()