Lactic acid is also known as milk acid. It is clear and odorless, has the consistency of syrup and is found in a variety of fruits. Lactic acid is used in the anaerobic process known as fermentation, which is used to create numerous vegetable-based foods such as sauerkraut. It can also be found in sour milk.
Lactic Acid and Anaerobic Respiration
According to a Ohio State University website, lactic acid uses the process of anaerobic respiration to break down certain sugars into cellular energy and lactate. Sugars such as glucose and fructose undergo this process. This particular process occurs in an absence of oxygen, and it is what happens in the body for cells to produce energy. However, this process can be recreated with bacteria.
Fermentation
The process of fermentation occurs when an organic complex substance breaks down into a simpler substance. Additionally, when it comes to the food definition, breaking down an organic substance via enzymes might produce carbon dioxide and certain acids. This is how substances such as wine are made.
Vegetable Fermentation Procedure
Lactic acid fermentation in vegetables is quite a procedure. The following example from Nourishedkitchen.com is the process in which kimchi or Chinese cabbage goes through, and it is basically the same for all lactic acid fermented vegetables. First, the cabbage is cleaned. This consists of removing the leaves and roots. Next, it is cut into smaller, bite-sized pieces. Then it is mixed with a brine, also known as a salt solution, for two to seven hours. Then it is rinsed and drained. After that, bacteria is used to ferment the cabbage.
Pros and Cons
The process of lactic fermentation has been around since the 19th century. In the past, it was critical in helping preserve food through the winter. Additionally, fermentation has allowed for those fine vintages of wine to be preserved through the years. However, lactic acid fermentation is a wasteful process. Fermentation creates the byproduct known as lactate, which are energy molecules.
Examples
Many foods and drinks use the concept of lactic acid fermentation. This includes substances from wines to sourdough breads. Cabbage is a common vegetable that undergoes the process of lactic acid fermentation to become sauerkraut. Another example is cucumbers, which become pickles after lactic acid fermentation. Other examples include kimchi, cauliflower and beets.
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