Fermentation And Pickling

The metabolic process where microorganisms convert sugars into acids, gases, or alcohol.

Vegetable (kimchi, sauerkraut), dairy (yogurt, cheese), grain (bread, beer), legume (miso, tempeh), drink (kombucha, kvass).

Fermentation uses microbes to acidify; quick pickling uses vinegar directly.

Fermentation by lactic acid bacteria (LAB).

Microbes that convert sugars to lactic acid (e.g., Lactobacillus).

Typically below 4.6, often 3.5-4.0.

Inhibits pathogens like botulism and most spoilage organisms.

Inhibits unwanted microbes while allowing LAB to thrive.

2-3% by weight.

A salt-water solution for fermenting or pickling.

Salting vegetables directly until they release liquid (sauerkraut).

Using microbes naturally present on food and in air.