What You Need to Know
Lactic acid bacteria (LAB) including Leuconostoc mesenteroides and Lactobacillus species convert sugars into lactic acid, acetic acid, and CO2 through heterolactic fermentation, with secondary enzymatic breakdown of glucosinolates into isothiocyanates.
Creates complex umami flavors while preserving seasonal vegetables, with microbial activity enhancing bioavailability of nutrients like vitamin K2.
Key Parameters
Temperature
15°C
4°C - 22°C
Time
3-4 weeks
2 weeks - 6 months
Equipment
Onggi (porous earthenware jar)Stone weightsMulch insulation
Steps
- 1.
Tongbaechu kimchi (Joseon Dynasty): Winter preservation of napa cabbage with stable cool temperatures
The Science
Primary Reaction
C6H12O6 → CH3CHOHCOOH + C2H5COOH + CO2 + Energy (heterolactic fermentation)