Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Lactic acid fermentation preserves vegetables by converting sugars into lactic acid, lowering pH to inhibit spoilage microbes.
Origin: Various traditional cultures (Korean, German, etc.) (Traditional to modern) — East Asia, Europe
See full technique reference →During fermentation, lactic acid bacteria (LAB) such as Lactobacillus plantarum metabolize fermentable sugars to produce lactic acid and CO₂. The acidification lowers the pH to ≤4.0, creating an environment hostile to pathogenic and spoilage organisms. Temperature, salt concentration, and time govern the rate of acid production and flavor development.
Primary Reaction
Fermentation of sugars by LAB to produce lactic acid and CO₂
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.