Unlike store-bought pickles, which are often vinegar-based to create that acidic tang, the lacto-fermentation process uses salt to draw out waters stored in vegetables, creating a natural brine in ...
The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It’s perfectly safe, say the pickling enthusiasts. They’re ...
Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...
This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Shibazuke ...
The proposition sounds a little dubious: Leave some vegetables in a jar on your counter. Just leave them there. For weeks. Then eat them. It's perfectly safe, say the pickling enthusiasts. They're ...
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