What You Need to Know
This method involves the use of wild yeast to ferment and acidify food, resulting in the production of lactic acid, acetic acid, and ethanol. The fermentation process typically occurs within a pH range of 3.5-4.5, and is often used to preserve vegetables and fruits.
Steps
- 1.
Polish fermented cucumbers (Poland): Creates characteristic sour flavor and preserves vegetables
- 2.
Korean jangajji (Korea): Develops complex umami flavors in preserved vegetables
- 3.
Russian kvass (Russia): Wild yeast fermentation creates the beverage's characteristic tang
The Science
Primary Reaction
microbial fermentation