Fermented Lotus Root

Description

Fermented lotus root is a traditional vegetable ferment consumed in parts of China, valued for sour flavor and crisp texture.

Fermentation process

• Lotus root sliced and submerged in brine
• Spontaneous lactic acid fermentation
• Fermented for days to weeks

Reported microbiology (examples)

• LAB: Lactobacillus spp.

Functional relevance

• Acidification improves safety
• Preservation of seasonal vegetables

References

(To be added)