Description
Suan Cai is a traditional Chinese fermented napa cabbage produced by lactic‑acid‑bacteria.
Technical
During fermentation, lactic acid bacteria metabolize the sugars in cabbage cell walls to produce lactic acid, lowering the pH to 3.5–4.0. Acetic acid and flavor volatiles such as diacetyl and 2‑acetyl‑1‑pyrroline are also generated, contributing to the product’s sour, umami, and slightly sweet profile. Salt concentration and anaerobic conditions select for LAB and suppress spoilage organisms.
Science
Primary Reaction
Fermentation of glucose and other sugars to lactic acid (and acetic acid) by lactic acid bacteria
Sensory Profile
Aroma ()
sourumamislightly sweetearthyfermentedvinegarymustysharpcomplexpungent