I'm puzzled: Umeboshi are produced using lactic acid fermentation like with Sauerkraut. The formula for lactic acid is C3H6O3. So why is the left story titled with the formula for citric acid?
I'm puzzled: Umeboshi are produced using lactic acid fermentation like with Sauerkraut. The formula for lactic acid is C3H6O3. So why is the left story titled with the formula for citric acid?
Because they're very high in citric acid content, also as far as I know they're not fermented, at least by my limited understanding of the subject.
Because they're very high in citric acid content, also as far as I know they're not fermented, at least by my limited understanding of the subject.
I relied on the German Wikipedia ( https://de.wikipedia.org/wiki/Umeboshi ). They describe the process as similar to producing Sauerkraut. The still green ume-fruits are salted (12-25%). The salt draws liquid from the fruit and the sugar in the liquid is fermented by bacteria to lactic acid. The English Wikipedia however states, that umeboshi are pickled but not fermented fruit ( https://en.wikipedia.org/wiki/Umeboshi ). Goes to show that you should always check twice...
