Description
Cabbage is preserved by lactic acid bacteria in salt‑brine within earthenware crocks, producing a tangy, crunchy product.
Technical
The LAB, primarily Lactobacillus plantarum and Leuconostoc mesenteroides, metabolize the sugars in cabbage to lactic acid, lowering the pH to 3.5–4.5. The porous clay allows CO₂ to escape while maintaining anaerobic conditions, and the 2–3 % salt concentration controls osmotic pressure and selects for LAB over spoilage microbes.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + 2 CO2
Sensory Profile
Aroma ()
pungentsourfermentedearthyspicy
Origin & History
Civilization
Korean and German
Era
7th century CE (kimchi) to 13th century CE (sauerkraut)