Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
Did you know...
Some lacto-fermented foods like garlic, Chinese black bean paste, or spicy pepper mash, take one to three years before they’re considered fully mature!
—The Original Slow Food
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