Lactofermented Vegetables - FRII
Fermented cabbage has been part of the Chinese diet as long as 6000 years, both as nutrition and as medicine. Nearly every traditional diet in climates from subtropical to arctic has used lactic acid fermentation to preserve and enhance food. Lactic acid fermentation has also been used for dairy products for millennia. Lactobacillus bacteria are the workers, transforming starches and sugars ... ................
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