This technique works primarily through microbial_bioconversion. Key molecules involved include lactic acid, acetic acid, ethanol. The process creates flavor compounds through microbial_bioconversion.
"Patience is the secret ingredient — let time do the work."
Clean and sanitise fermentation vessel, weights, and any tools that contact the product. Use starsan or boiling water.
Prepare the substrate: brined vegetables, salted meat, inoculated dairy. Ensure proper salt concentration.
Pack substrate tightly into vessel. Fill with brine to completely submerge. Use weight to keep submerged.
Seal with airlock (for vegetables) or cloth cover secured (for dry ferments). Store at target temperature.