How to Lactobacillus Pickling

What You Need to Know

This technique involves the use of lactic acid bacteria, such as Lactobacillus plantarum and Lactobacillus brevis, to ferment vegetables, fruits, and other foods, producing lactic acid and other compounds that contribute to preservation.

Steps

1. 1.

   Torshi Liteh (Persian): Creates complex sourness in eggplant-based pickles

2. 2.

   Dakguadong (Thai): Develops the characteristic tang in pickled mustard greens

3. 3.

   Suan cai (Chinese): Transforms cabbage through controlled fermentation

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes