What You Need to Know
Native lactic acid bacteria convert sugars in tomatoes, onions, peppers, and garlic into lactic acid, lowering the pH from ~5.5 to ~4.0 and inhibiting spoilage microbes. The fermentation also generates flavor volatiles such as diacetyl and ethyl acetate, which contribute to the characteristic tangy and herbaceous aroma. Moisture control (70–80 % RH) is critical to prevent mold growth while maintaining bacterial activity.
The Science
Primary Reaction
lactic acid fermentation by lactic acid bacteria