Manufacture of fermented pickles

The actual process steps used for the manufacture of fermented pickles are similar to those used for making sauerkraut. Both rely on salt, oxygen exclusion, and anaerobiosis to provide the appropriate environmental conditions necessary to select for growth of naturally-occurring lactic acid bacteria. There are, however, several differences between pickle and sauerkraut fermentations. First, salt concentrations are higher than those used for sauerkraut, resulting in the development of a less diverse microflora. In

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The Miracle Of Vinegar

The Miracle Of Vinegar

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