Description
A lactic acid fermentation of shredded cabbage using salt to produce tangy sauerkraut.
Technical
Homofermentative lactic acid bacteria, chiefly Lactobacillus plantarum, metabolize cabbage sugars into lactic acid, dropping the pH to 3.5–4.0 and inhibiting spoilage microbes. The process also generates carbon dioxide and trace flavor compounds, while salt (2–3 % w/w) regulates osmotic pressure and microbial activity.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH (glucose to lactic acid)
Sensory Profile
Aroma ()
sourearthyfermentedtangycaramelizedvinegarymustybrinyherbalfruity
Wine Analogy