What You Need to Know
Homofermentative lactic acid bacteria, chiefly Lactobacillus plantarum, metabolize cabbage sugars into lactic acid, dropping the pH to 3.5–4.0 and inhibiting spoilage microbes. The process also generates carbon dioxide and trace flavor compounds, while salt (2–3 % w/w) regulates osmotic pressure and microbial activity.
Steps
- 1.
Sauerkraut mit Kassler (Germany): Primary fermented component balancing smoked pork
- 2.
Bigos (Hunter's Stew) (Poland): Provides acidity to cut through rich meats
- 3.
Reuben Sandwich (United States): Essential tangy element contrasting corned beef
The Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH (glucose to lactic acid)