What You Need to Know
During anaerobic fermentation, endogenous sugars and leaf polysaccharides are hydrolyzed by lactic acid bacteria, producing lactic acid, acetic acid, ethanol, and CO₂. The acidification lowers pH to ~4, inhibiting spoilage microbes while the salt concentration suppresses molds. The process also generates flavor compounds such as aldehydes and esters that contribute to the characteristic aroma.
The Science
Primary Reaction
Anaerobic lactic acid fermentation of leaf polysaccharides and sugars