What You Need to Know
The process relies on lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides, which convert sugars to lactic acid, lowering pH from ~6.5 to 3.5–4.0 within 7–10 days. Yeasts concurrently produce ethanol and CO₂, contributing to flavor and gas release. The porous fired clay allows micro‑oxygen diffusion and gradual CO₂ escape, stabilising humidity and preventing excessive pressure buildup.
The Science
Primary Reaction
Lactic acid fermentation and alcoholic fermentation