What You Need to Know
The process relies on precise salt concentrations (10–15 % w/w) to create osmotic pressure that inhibits spoilage microbes yet allows lactic acid bacteria to thrive. Brine temperatures of 20–25 °C and fermentation times of 3–7 days enable the conversion of sugars to lactic acid, lowering pH to 3.5–4.5. Vinegar or rice wine additions introduce acetic acid and ethanol, further suppressing pathogens and adding flavor.
The Science
Primary Reaction
lactic acid fermentation of sugars