Description
Indian kanji fermentation is a traditional process of preserving grains and vegetables through lactic acid fermentation.
Technical
Indian kanji fermentation involves a natural process of lactic acid fermentation, where starches from rice or other grains are broken down by lactic acid bacteria, producing lactic acid and carbon dioxide. The process typically takes 24-48 hours at temperatures between 20-30°C, with the optimal temperature range being 25-28°C.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyFermentedEarthyYeastyPungent
Wine Analogy
Similar to natural fermentation in orange wines
Coffee Analogy
Resembles lactic-processed coffee fermentation