Description
Chinese pickling is a traditional fermentation process that preserves vegetables using lactic acid bacteria.
Technical
The process involves the breakdown of sugars into lactic acid, acetic acid, and ethanol, and can take anywhere from a few days to several weeks. The pH level of the pickling liquid is typically between 4.2 and 4.6, which inhibits the growth of pathogenic bacteria.
Science
Primary Reaction
LACTIC ACID FERMENTATION
Sensory Profile
Aroma ()
sourumamifruityearthyvinegaryspiced
Wine Analogy
Similar complexity to natural orange wines with oxidative notes
Coffee Analogy
Reminiscent of fermented Ethiopian coffee fruit
Perfume Analogy