What biochemical process occurs when pickling cabbage? Why does sauerkraut last for a long time without rotting?

1) Lactic fermentation occurs
2) Lactic acid is formed, which saves the cabbage from saprotrophic organisms (from organisms that cause decay), since it adversely affects their livelihoods. And after lactic acid is destroyed, putrefactive bacteria (and mold fungi) and other saprotrophs will actively decompose cabbage.

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