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

[M J [Mike] Logsdon]

>>>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.<<<

Thanks Molly!  I figured the best candidate for obviously present bacteria would be those clunky cuc's!