Description
Sauerkraut fermentation is a lactic acid fermentation of shredded cabbage that produces a tangy, preserved product.
Technical
During fermentation, homofermentative lactic acid bacteria such as Lactobacillus plantarum metabolize cabbage sugars to lactic acid and CO₂, lowering the pH to 3.5–4.0. The acidification inhibits spoilage organisms while generating flavor compounds like diacetyl and acetoin that contribute to the characteristic sour taste. Temperature and salt concentration tightly control the rate of acid production and microbial succession.
Science
Primary Reaction
C6 sugars → lactic acid + CO₂ (homofermentative lactic acid fermentation)
Sensory Profile
Aroma ()
cabbagesourearthyfermentedsharpmustyvinegaryfunkyyeastyherbal