What You Need to Know
During fermentation, Lactobacillus plantarum and L. brevis metabolize the natural sugars of cabbage into lactic acid, which lowers the pH and creates an environment hostile to spoilage organisms. The process also generates small amounts of CO₂, acetate, and trace ethanol, contributing to the characteristic tang and aroma. The gradual acidification over weeks develops the product’s flavor profile.
The Science
Primary Reaction
hexose → lactic acid (via Lactobacillus plantarum/L. brevis)