Lactobacillus Fermentation

Kangji is claimed to deliver a broad wild-ferment probiotic profile from naturally occurring lactobacillus on carrot skins. The lactobacillus fermentation produces lactic acid. Lactic acid lowers brine pH below 4.0 and helps preserve the carrots while creating a probiotic-rich liquid. Lactobacillus bacteria on carrot skin ferment carrot sugars once the carrots are submerged in salt water with mustard. Sunlight is presented as helping lactobacillus colonies establish more quickly.