| Pickles, kraut, kimchi, and more No images? Click here  The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More What do foods like kimchi, sauerkraut, umeboshi, yogurt, and half-sour dill pickles have in common? They’re all sour, sure, but not oppressively so; they’re funky and pungent, but plainly delicious; and their existence hinges on a dynamic relationship between bacteria and the surrounding environment. These foods are fermented by lactic acid bacteria (LAB), or lacto-fermented. But what is LAB fermentation? How does it work? And why is it important to us? More food science 
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