Description
Kanji is a lactic‑acid fermented rice porridge from South India that acidifies to pH 3.5‑4.0 within days at 25‑35 °C.
Technical
During fermentation hetero‑lactic bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides metabolise starches to lactic acid, acetic acid and CO₂, lowering pH and creating a preservative environment. The acidification also generates flavour‑contributing compounds and inhibits pathogenic microbes.
Science
Primary Reaction
lactic acid fermentation by hetero‑lactic bacteria producing lactic acid, acetic acid and CO₂
Sensory Profile
Aroma ()
earthysweetfermentedslightly sourgrassytangymildly pungent
Origin & History
Civilization
Tamil-speaking people