Controlled Fermentation and Lacto-Fermentation
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Origin
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Description
Lacto-fermentation — the preservation of vegetables and other foods through the metabolic activity of Lactobacillus bacteria producing lactic acid — is simultaneously one of the oldest food preparation techniques in the world and one of the most scientifically understood. Modernist Cuisine's treatment provides the precise brine concentration, temperature, and pH parameters for controlled, repeatable fermentation.
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The Thread
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Flavour Context
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Pillars V — VII
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