Publication - LACTO-FERMENTATION TECHNOLOGY FOR VEGETABLES WITH A LONG SHELF LIFE
Title in English
LACTO-FERMENTATION TECHNOLOGY FOR VEGETABLES WITH A LONG SHELF LIFE
Summary in English
While the fermentation of vegetables for preservation has been around for centuries, the marketing of lacto-fermented vegetables faces a major obstacle, as they has to be consumed within one month, or secondary fermentation would make the packaging explode.