Description
A traditional Nepali lactic‑acid fermentation of leafy greens that preserves them for winter consumption.
Technical
During fermentation, homofermentative lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, and Pediococcus pentosaceus metabolize plant sugars primarily into lactic acid, dropping the pH to 3.5–4.5. The acidification denatures spoilage enzymes, inhibits pathogenic microbes, and hydrolyzes phytates, thereby increasing mineral bioavailability. Minor metabolites like CO₂ and trace acetic acid contribute to texture and flavor development.
Science
Primary Reaction
homofermentative conversion of plant sugars to lactic acid
Sensory Profile
Aroma ()
sourearthyvegetalfermentedmustytangyherbaceous
Origin & History
Civilization