Description
Lactic acid fermentation preserves cabbage by converting sugars into acid, lowering pH and inhibiting spoilage microbes.
Technical
During fermentation, homofermentative lactic acid bacteria (LAB) reduce glucose to lactic acid, while heterofermentative strains produce lactic acid, CO₂, and ethanol, contributing to flavor. The acidification lowers the pH to 3.5–4.5, creating a hostile environment for pathogens. Salt concentration and temperature regulate LAB activity and the rate of acid production.
Science
Primary Reaction
Glucose → 2 lactic acid (homofermentative) or glucose → lactic acid + CO₂ + ethanol (heterofermentative).
Sensory Profile
Aroma ()
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Origin & History
Civilization
Germanic peoples
Era