Editing Lactic acid fermentation (section)

==== Pickles====
{{Main|Pickling|Silage}}
Pickling in brine is a very common way to use lactic acid fermentation to aid in the preservation of food. Lactic acid bacteria (LAB) already exists as part of the natural flora in most vegetables, so by creating a selective environment of oxygen-poor brine, LAB will dominate in growth and convert sugars to lactic acid.

Silage fermentation uses the same principle of creating an anaerobic environment. Different types of LAB will produce different types of silage fermentation.<ref>{{cite journal | vauthors = Yang J, Cao Y, Cai Y, Terada F | title = Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation | journal = Journal of Dairy Science | volume = 93 | issue = 7 | pages = 3136–45 | date = July 2010 | pmid = 20630231 | doi = 10.3168/jds.2009-2898 | doi-access = free }}</ref> 

===== Kimchi=====
{{main article|Kimchi}}
[[Kimchi]] also uses lactic acid fermentation.<ref>{{cite journal | vauthors = Steinkraus KH | title = Lactic acid fermentation in the production of foods from vegetables, cereals and legumes | journal = Antonie van Leeuwenhoek | volume = 49 | issue = 3 | pages = 337–48 | date = September 1983 | pmid = 6354083 | doi = 10.1007/BF00399508 | publisher = Antonie van Leeuwenhoek Journal | s2cid = 28093220 }}</ref>

===== Sauerkraut=====
{{main article|Sauerkraut}}
Lactic acid fermentation is also used in the production of [[sauerkraut]]. The main type of bacteria used in the production of sauerkraut is of the genus ''[[Leuconostoc]]''.<ref name="fao1" /><ref name="kraut1">{{cite web |url=http://www.jlindquist.net/generalmicro/324sauerkraut.html |title=Sauerkraut Fermentation |year=1999 |publisher=[[University of Wisconsin–Madison]] |access-date=2010-01-09 |archive-url=https://web.archive.org/web/20100618233038/http://jlindquist.net/generalmicro/324sauerkraut.html |archive-date=2010-06-18 |url-status=live }}</ref>

As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other [[pathogen]]ic microorganisms are killed. The bacteria produce lactic acid, as well as simple alcohols and other [[hydrocarbon]]s. These may then combine to form [[ester]]s, contributing to the unique flavor of sauerkraut.<ref name="fao1" />