Sugar Consumption
Sugar Remaining
Consumed
Titratable Acidity
Acidity (%)
Fermentation Rate
Rate (g/L/h)
Real-world connection: This mirrors real sauerkraut/kimchi fermentation at 1–3% salt, 18–22°C. Higher salt slows fermentation and shifts dominance toward homofermentative lactic acid bacteria. Lower salt (<1%) risks spoilage by enterobacteria.