What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and L. rhamnosus metabolize sugars from the vegetables into lactic acid, which drops the pH to 4.0–4.5 and inhibits pathogens. Salt (2–5 % w/w) and spices (turmeric, mustard seeds, fenugreek, chili) provide additional antimicrobial phenolics and organosulfur compounds, while bacteriocins from the LAB further suppress spoilage organisms.
The Science
Primary Reaction
lactic acid fermentation of sugars by lactic acid bacteria