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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cabbage is preserved by lactic acid bacteria in salt‑brine within earthenware crocks, producing a tangy, crunchy product.
Origin: Korean and German (7th century CE (kimchi) to 13th century CE (sauerkraut)) — East Asia and Central Europe
See full technique reference →The LAB, primarily Lactobacillus plantarum and Leuconostoc mesenteroides, metabolize the sugars in cabbage to lactic acid, lowering the pH to 3.5–4.5. The porous clay allows CO₂ to escape while maintaining anaerobic conditions, and the 2–3 % salt concentration controls osmotic pressure and selects for LAB over spoilage microbes.
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + 2 CO2
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