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Lacto-fermentation preserves seasoned cabbage in kimchi
Salt treatment and Leuconostoc bacteria convert plant sugars into lactic acid
Kimchi is a traditional Korean dish made by salting and fermenting vegetables, primarily napa cabbage and radishes, with garlic, chili, and ginger. Salting draws out water and inhibits spoilage bacteria, allowing wild lactic acid bacteria like Leuconostoc mesenteroides to dominate. Fermentation generates lactic acid and carbon dioxide, providing a tangy effervescent flavour.
Where this comes from
Food and Agriculture Organization
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Tags: kimchi, fermentation, cabbage
Lacto-fermentation preserves seasoned cabbage in kimchi: the short answers
- Where does this come from, and can I check it?
- Salt treatment and Leuconostoc bacteria convert plant sugars into lactic acid. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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