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Cooking Method

ferment lacto vegetable 2% brine

Selected indexed studies

Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation. (J Food Sci, 2021) [PMID:33483957]

_Worker-drafted node — pending editorial review._

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Sources

Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation. (2021) pubmed

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