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.
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Cauliflower stalks are fermented to produce achar tandal in India.
I am so pleased with your products. My fermentation has improved so much. No more disappointment that it turns moldy or spoilt.
—Luciana - Singapore