What You Need to Know
Lactic‑acid bacteria metabolize sugars in the vegetables to produce lactic acid, acetic acid, ethanol and CO₂, driving the pH from ~6.5 to ~4.5 within 48 h. The acidification preserves the vegetables while generating the characteristic sour, umami and spicy flavor compounds. Salt and controlled temperature stages inhibit spoilage microbes and favor desirable fermenters.
The Science
Primary Reaction
Heterofermentative lactic acid fermentation of vegetable sugars to lactic acid, acetic acid, ethanol and carbon dioxide