THRIVING after the FALL

The Library · Document 93 · FEASTING · Dairy and fermentation

Vegetable Lacto-Fermentation Process

Its printed title: Comprehensive Analysis of Vegetable Lacto-Fermentation: Microbial Succession, Osmotic Dynamics, and Biochemical Mechanisms

Sauerkraut, kimchi and brined cucumbers from the salt crystal up. It weighs sea, rock and refined salt (anti-caking agents, microplastics), works a sum for salting by the combined weight of vegetables and water (100 g × 0.025 = 2.5 g), and tables salinity from 2 to 2.5 per cent for shredded cabbage to 3 to 5 for cucumbers, roots and hot peppers. Later pages cover how the bacteria bear their own acid, along with health claims for GABA in kimchi that a reader should check.

Open the PDF 19 pages · 431 KB

Number
93
Book
FEASTING after the FALL
Shelf
Dairy and fermentation
File
93 Vegetable Lacto-Fermentation Process.pdf
Pages
19
Works cited
93

Used in

On the Menu

Sauerkraut and lacto-fermented vegetables

The rows that check it

  • 1 confirmed
  • 1 amended
  • 2 marked for safety
  • S5 confirmed Safety Light brine 3.5 to 5 % of total weight for lacto-fermentation
  • R1 amended Safety Sauerkraut 20 g salt per kg (18 to 30 range); brined vegetables 35 to 50 g per kg total; 18 to 22 °C first week then cellar

In the Index

The kitchen garden Salt and brine Sour and fermented

Its works cited 93

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 70 journals, universities and public bodies
  • 1 document-sharing site
  • 2 blogs
  • 2 shops and makers
  • 17 other web pages
  • 1 without an address
Show all 93
  1. Sauerkraut vs Kimchi — A Chemist Compares | SourChad sourchad.com/compare/sauerkraut-vs-kimchi
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  3. Improved sauerkraut production with probiotic strain Lactobacillus pubmed.ncbi.nlm.nih.gov/21535775/
  4. Studying the Influence of Salt Concentrations on Betalain and mdpi.com/1420-3049/29/20/4803
  5. Salt and Brine For Fermenting Vegetables (Ultimate Guide) revolutionfermentation.com/en/blogs/fermented-…
  6. How Much Salt Should I Use For My Fermentation? nwedible.com/how-much-salt-fermentation/
  7. The cutting type of vegetables influences the spontaneous peercommunityjournal.org/articles/10.24072/pcj…
  8. (PDF) Sodium Reduction in Traditional Fermented Vegetables researchgate.net/publication/402695272_Sodium_…
  9. Change in pH and acidity during kimchi fermentation at 8 (A), 15 (B) researchgate.net/figure/Change-in-pH-and-acidi…
  10. A Review of the Health Benefits of Kimchi Functional Compounds mbl.or.kr/journal/view.html?doi=10.48022/mbl.2…
  11. Changes in glucosinolates and their breakdown products during the researchgate.net/publication/352893036_Changes…
  12. Biotechnological potential and genomic analysis of the Leuconostoc pmc.ncbi.nlm.nih.gov/articles/PMC12628567/
  13. 68 Sodium Chloride Extraction Methods.pdf
  14. A Primer on Lactic-Fermented Vegetables homebrewersassociation.org/beer-food/a-primer-…
  15. The Perfect Lacto Fermentation Salt Ratio for Fermenting Vegetables cultured.guru/blog/the-perfect-lacto-fermentat…
  16. Effects of Salts and Preheating Temperature of Brine on the Texture researchgate.net/publication/227561423_Effects…
  17. How Microbiome Composition Correlates with Biochemical ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9430578/
  18. Workshops - Mimi Ferments mimiferments.com/en/collections/workshop
  19. vegetables workshop 26.04.2026 - Berlin - Mimi Ferments mimiferments.com/en/products/gemuse-workshop-a…
  20. Minimal inhibitory concentrations of undissociated lactic, acetic, citric nizo.com/wp-content/uploads/Wemmenhove-et-al.-…
  21. Veggie Fermentation - Berlin - The Makery themakery.de/veggie-fermentation/Berlin
  22. Learn - EDIBLE ALCHEMY ediblealchemy.co/learn/
  23. Edible Alchemy - Alexis Goertz - Eventbrite eventbrite.de/o/edible-alchemy-alexis-goertz-7…
  24. Edible Alchemy - Umweltbildung Treptow-Köpenick umweltbildung-trepnick.berlin/akteurin/edible-…
  25. Blogs - Bubble Organic bubbleorganic.net/index.php?route=information/…
  26. Edible Alchemy - EDIBLE ALCHEMY ediblealchemy.co/
  27. Services - BioProfile Testing Laboratories, LLC bioprofilelabs.com/FateGlucosinoatesSulfidesKi…
  28. Workshops - EDIBLE ALCHEMY ediblealchemy.co/workshops/
  29. Potential osmoprotectants for the lactic acid bacteria Pediococcus scilit.com/publications/fe95b9451a1287cc4fa88b…
  30. Genetic Control of Osmoadaptive Glycine Betaine Synthesis in journals.asm.org/doi/10.1128/jb.06642-11
  31. Bacterial osmoprotectants—a way to survive in saline conditions academic.oup.com/femsre/article/doi/10.1093/fe…
  32. Changes in Microbial Community Composition during Production of jstage.jst.go.jp/article/fstr/20/3/20_693/_htm…
  33. Antioxidant Potential of Probiotics and Postbiotics Derived from pmc.ncbi.nlm.nih.gov/articles/PMC13072972/
  34. Regulation and distinct physiological roles of manganese in bacteria academic.oup.com/femsre/article/45/6/fuab028/6…
  35. Bacterial Cell Wall Quality Control during Environmental Stress | mBio journals.asm.org/doi/10.1128/mbio.02456-20
  36. Bacteriocins from lactic acid bacteria: purification, properties and scielo.br/j/babt/a/htZvm5MQCwK7BzjLsM7TqVg/?la…
  37. Glycine Betaine, Carnitine, and Choline Enhance Salinity ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC91856/
  38. Microbial communities of a variety of 75 homemade fermented pmc.ncbi.nlm.nih.gov/articles/PMC10757351/
  39. Sodium Reduction in Traditional Fermented Vegetables - MDPI mdpi.com/2311-5637/12/3/162
  40. Sodium Reduction in Traditional Fermented Foods - ACS Publications pubs.acs.org/doi/10.1021/acs.jafc.1c01687
  41. Production of Pickles by Mixed Culture Fermentation - ResearchGate researchgate.net/publication/385416288_Product…
  42. Leuconostoc mesenteroides AA001: A High-Efficiency Nitrite ... - MDPI mdpi.com/2076-2607/14/2/411
  43. (PDF) Bacteriocın, Plantaricin and Pediocin Bıosynthesis in Lactic researchgate.net/publication/373538436_Bacteri…
  44. The protective role of glycine betaine in Lactobacillus plantarum ST researchgate.net/publication/262195965_The_pro…
  45. Mechanism of Osmotic Activation of the Quaternary Ammonium pmc.ncbi.nlm.nih.gov/articles/PMC107610/
  46. Stress responses of Bacillus subtilis to high osmolarity environments uni-marburg.de/de/fb17/fachgebiete/mikrobiolog…
  47. Kimchi to kombucha: The art of fermentation at Edible Alchemy the-berliner.com/berlin/edible-alchemy-diy-mis…
  48. Improving the bacterial community, flavor, and safety properties of pmc.ncbi.nlm.nih.gov/articles/PMC11068551/
  49. Development of the Efficient Electroporation Protocol for ... - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC12733099/
  50. Microbial and metabolic characterization of organic artisanal ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9606823/
  51. Effects of inoculation with Lactiplantibacillus plantarum PC170 and pmc.ncbi.nlm.nih.gov/articles/PMC13138060/
  52. Some Important Metabolites Produced by Lactic Acid Bacteria ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC8465840/
  53. Microbial succession and metabolite changes during fermentation of researchgate.net/publication/236184356_Microbi…
  54. Microbial succession and metabolite changes during long-term pubmed.ncbi.nlm.nih.gov/23550842/
  55. Microbial Succession and Metabolite Changes during Long-Term researchgate.net/publication/236101843_Microbi…
  56. Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus researchgate.net/publication/386180136_Study_o…
  57. Contributions of Gamma-Aminobutyric Acid (GABA) Produced ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11311711/
  58. Elucidation of toxicity of organic acids inhibiting growth of researchgate.net/publication/287575040_Elucida…
  59. The Acid Response Network of Staphylococcus aureus - PMC pmc.ncbi.nlm.nih.gov/articles/PMC7311314/
  60. Surface physiological changes induced by lactic acid on pathogens researchgate.net/publication/273544517_Surface…
  61. Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria frontiersin.org/journals/microbiology/articles…
  62. Understanding the Tolerance of Different Strains of Human ... - MDPI mdpi.com/2076-3417/13/1/305
  63. Bacteriocins of Lactic Acid Bacteria as Potent Antimicrobial Peptides intechopen.com/chapters/74860
  64. Lactic Acid Bacteria Bacteriocins: Classification, Biosynthesis pubs.acs.org/jafcau/article/74/7/5859/5086299/…
  65. FliA regulates the antibacterial activity of plantaricin BM-1 against frontiersin.org/journals/microbiology/articles…
  66. advances in classification, synthesis, mode of action, and food academic.oup.com/jambio/article/135/11/lxae274…
  67. Bacteriocin production enhancing mechanism of Lactiplantibacillus pmc.ncbi.nlm.nih.gov/articles/PMC9998909/
  68. The acid tolerance association with expression of H⁺‐ATPase in researchgate.net/publication/230053345_The_aci…
  69. Exploring Probiotic Potential: A Comparative Genomics and In Silico biorxiv.org/content/10.1101/2024.05.15.594408v…
  70. Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced researchgate.net/publication/7809197_Survival_…
  71. Production of Gamma (γ)-Aminobutyric Acid by Lactic Acid Bacteria mdpi.com/2674-1334/5/3/47
  72. Advances in Biotechnological GABA Production: Exploring Microbial mdpi.com/1422-0067/27/1/306
  73. Manganese‐Based Antioxidant Agents: Understanding Structure researchgate.net/publication/399151072_Mangane…
  74. Isolation, identification, and evaluation of the antioxidant properties journals.plos.org/plosone/article/file?type=pr…
  75. (PDF) Antioxidant Activity and Metabolomic Characterization of researchgate.net/publication/407130285_Antioxi…
  76. Antioxidant Activity and Metabolomic Characterization of ... - MDPI mdpi.com/2076-2607/14/6/1348
  77. Image analysis of kimchi cabbage penetrated with brine and researchgate.net/publication/387200109_Image_a…
  78. Yogurt Production and Health Benefits | PDF - Scribd scribd.com/document/630550119/C-3-pdf
  79. Microbiological Spoilage of Fruits and Vegetables - USDA ARS ars.usda.gov/ARSUserFiles/60701000/Pickle%20Pu…
  80. Changes in glucosinolates and their breakdown products ... - PubMed pubmed.ncbi.nlm.nih.gov/34243119/
  81. Changes in volatile flavor compounds of Kimchi cabbage (Brassica pmc.ncbi.nlm.nih.gov/articles/PMC11016023/
  82. A review of biogenic amines in fermented foods - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC10830535/
  83. (PDF) A review of biogenic amines in fermented foods - ResearchGate researchgate.net/publication/377583963_A_revie…
  84. Biogenic amines in foods - PMC pmc.ncbi.nlm.nih.gov/articles/PMC6049710/
  85. Technological Factors Affecting Biogenic Amine Content in Foods frontiersin.org/journals/microbiology/articles…
  86. The inhibitory effects of plant additives on biogenic amine formation tandfonline.com/doi/full/10.1080/10408398.2023…
  87. Dextransucrase production by Leuconostoc mesenteroides researchgate.net/publication/285765035_Dextran…
  88. Production of Dextran from Domestic Weissella cibaria Isolated researchgate.net/publication/376548409_Product…
  89. Purification, Characterization and N-terminal Protein Sequencing of biotech-asia.org/vol18no2/purification-charact…
  90. Exploring the Potential of Lactic Acid Bacteria Fermentation as a mdpi.com/2076-3417/15/5/2686
  91. Metabolism Characteristics of Lactic Acid Bacteria and the ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC8149962/
  92. Comprehensive Evaluation of Safety, Functional Properties, and jmb.or.kr/journal/download_pdf.php?doi=10.4014…
  93. Effect of lactic acid bacteria on D- and L-lactic acid contents of kimchi researchgate.net/publication/299261172_Effect_…