Sauerkraut and lacto-fermented vegetables

Its documents

• 93 Vegetable Lacto-Fermentation Process Comprehensive Analysis of Vegetable Lacto-Fermentation: Microbial Succession, Osmotic Dynamics, and Biochemical Mechanisms

The chapters that use them

• Chapter 13 Sour

In the log

The claims that cite its documents, the safety rows first.

• S5 confirmed Safety Light brine 3.5 to 5 % of total weight for lacto-fermentation
• R1 amended Safety Sauerkraut 20 g salt per kg (18 to 30 range); brined vegetables 35 to 50 g per kg total; 18 to 22 °C first week then cellar