What You Need to Know
Osmotic pressure from salt draws out vegetable juices, creating an anaerobic environment where Lactobacillus species convert sugars to lactic acid (C3H6O3), lowering pH to ~3.4-3.8.
Produces tangy preserved vegetables with softened texture while retaining crunch, historically important for winter provisions.
Key Parameters
Temperature
18°C
15°C - 23°C
Time
2-3 weeks
5 days - 6 weeks
Equipment
Stoneware crockWooden tamperPickling weightsCheesecloth cover
Steps
- 1.
Sauerrüben mit Speck (Hesse): Base for braised pork dishes
- 2.
Rübenkraut (Rhineland): Fermentation precursor to vegetable syrup
The Science
Primary Reaction
Lactic acid fermentation