What You Need to Know
Homofermentative LAB (e.g., Lactobacillus plantarum) metabolize hexoses via glycolysis, producing primarily lactic acid (C₃H₆O₃) while suppressing proteolytic bacteria through pH reduction below 4.6.
Transforms crisp vegetables into tangy, shelf-stable products while enhancing umami through glutamic acid formation.
Key Parameters
Temperature
20°C
15°C - 23°C
Time
2-4 weeks
3 days - 6 months
Equipment
Ceramic crocksGlass fermentation weightsAirlock systems
Steps
- 1.
Korean Kimchi (Joseon Dynasty): Develops signature funky depth
- 2.
Jewish Half-Sour Pickles (Eastern Europe): Preserves crunch without vinegar
The Science
Primary Reaction
Lactic acid fermentation