hapattamisen
Hapattamisen is the process of souring or fermenting foods using lactic acid bacteria to create acidity and preserve the product. In practice, it typically involves submerging prepared vegetables in a salt solution and allowing natural lactic acid bacteria to metabolize sugars, producing lactic acid, carbon dioxide, and other compounds. The resulting environment becomes acidic and anaerobic, which inhibits many spoilage organisms and gives a distinctive tangy flavor.
Mechanism and conditions of hapattaminen vary, but common elements include salt concentration, temperature, and time. A
Common applications include sauerkraut (hapankaali) and pickled cucumbers (hapankurkku), as well as other vegetables such as
Safety and quality considerations are important. Use clean equipment, ensure vegetables are fully submerged, and monitor