What You Need to Know
During sauerkraut fermentation, draining brine lowers NaCl from ~2 % to ~0.5 %, reducing osmotic pressure and allowing lactic acid bacteria to produce ~0.5 % lactic acid over 7–10 days. In yogurt, whey removal cuts lactose by ~30 %, slowing Lactobacillus bulgaricus activity and raising the pH from 4.5 to 4.8, extending shelf life. Washing kimchi cabbage after 12 h at 18–22 °C removes excess surface salt and water, raising the initial pH from 5.5 to 5.8 and preventing overgrowth of Enterobacteriaceae.
The Science
Primary Reaction
Selective extraction of soluble compounds (salt, whey, acids) altering osmotic balance and pH