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Vegetables suitable for lactic fermentation must supply

  • A.A high natural oil content to exclude the air
  • B.A naturally alkaline juice to start the process
  • C.Their own supply of nitrate to feed the fermenting bacteria
  • D.Fermentable sugars for the bacteria to convert to acid

Answer: D

The bacteria can only make acid from sugar, so a vegetable low in fermentable carbohydrate will not acidify properly however carefully it is salted. Cabbage and cucumbers both carry enough for the purpose in their juice.

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