In brief: During lactic-acid fermentation, microorganisms convert sugars into acids. This lowers pH and changes flavour and keeping quality.
Four foundations
| Point | Practice |
|---|---|
| Vegetables | Fresh and clean |
| Salt | Follow a tested recipe |
| Oxygen | Keep vegetables submerged in brine |
| Storage | Refrigerate after adequate acidification |
When should it be discarded?
A rotten smell, fuzzy mould, heavy slime or unusual gas combined with off odours are reasons not to eat the product.
FAQ
Does everything need to be sterilised?
No, thoroughly clean handling is usually enough.
Is every white film mould?
No, but discard when uncertain.
Can less salt be used?
Only with a tested recipe.
Are fermented foods automatically probiotic?
No, especially after heating.
Conclusion
Safe fermentation is mainly good kitchen hygiene plus a reliable recipe.
