Description
A cool, salted brine fermentation that uses wild yeasts and halotolerant lactic‑acid bacteria to produce a sour, slightly spicy pickled vegetable.
Technical
During heterolactic fermentation, sugars are converted to lactic acid, acetic acid, ethanol, and CO₂. The lactic acid lowers pH to 3.5–4.0, while acetic acid contributes tang and antimicrobial activity. Ethanol and CO₂ are by‑products that aid in flavor development and gas formation.
Science
Primary Reaction
Heterolactic fermentation of sugars to lactic acid, acetic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
earthyyeastybrinyslightly sweetherbalfermented
Origin & History
Civilization
Nordic peoples
Era