Description
A tangy, pungent pickle made from mustard seeds fermented and sealed under oil.
Technical
During fermentation, lactic acid bacteria convert sugars to lactic acid while myrosinase hydrolyzes glucosinolates in mustard seeds, generating isothiocyanates that contribute pungency and antimicrobial activity. The subsequent oil seal creates an anaerobic environment, limiting oxidation and extending shelf life.
Science
Primary Reaction
hydrolysis of glucosinolates by myrosinase → isothiocyanates; lactic acid fermentation of sugars → lactic acid
Sensory Profile
Aroma ()
pungentsharpnuttyfermentedearthyspicymustard-likevinegarycomplex