Description
Lactic acid fermentation of shredded root vegetables through salt-induced dehydration.
Technical
Osmotic pressure from salt draws out vegetable juices, creating an anaerobic environment where Lactobacillus species convert sugars to lactic acid (C3H6O3), lowering pH to ~3.4-3.8.
Culinary Significance
Produces tangy preserved vegetables with softened texture while retaining crunch, historically important for winter provisions.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
18°C optimal
15°C to 23°C range
Time
2-3 weeks
5 days – 6 weeks
Equipment
Stoneware crockWooden tamperPickling weightsCheesecloth cover