[Magdalen] Lactic acid fermentation (from Kimchi pickle thread).

[Molly Wolf]

The lactic acid bacteria are on the cucumber.  Lactobacillus is very common.  It's more salt-tolerant than other bacteria and will convert sugars to lactic acid; the combination of salt and acid further discourages competition, and the acid conserves Vitamin C.  Same process goes for dill pickles, sauerkraut, and pickled olives.  The pickling of veggies is ancient and widespread.

I wrote a paper on this way back when.

Molly



The man who carries a cat by the tail learns something he can learn in no other way. -- Mark Twain

> On Oct 14, 2015, at 7:48 PM, M J [Mike] Logsdon <mjl at ix.netcom.com> wrote:
> 
> Question for the scientifical sorts amongst us.  I did the usual internet digging on lactic acid fermentation (that which makes the famous kimchi pickles of late), and frankly there seems to be something my brain just isn't getting.  The sugars in the cucumber are converted into lactic acid, I get.  But where does the lactobacillus that acts on the sugars come from?  Naturally in the cucumber?  The spices?  The water?  I'm prepared to V8 my forehead the moment what I'm sure is the obvious answer is uttered.