Lactic-acid fermentation

A fermentation process in which lactic-acid bacteria convert sugars into lactic acid, lowering pH and preserving the food.

What it means in a kitchen

Sauerkraut, kimchi, yogurt, miso, and many traditional pickles are products of lactic-acid fermentation. Salt sets the environment; lactic-acid bacteria handle the chemistry. The acid they produce drives pH down into territory where most spoilage microbes can't thrive, which is why these preparations keep so long.