In this article we will discuss about the fermentation process of various vegetables by lactic acid. Sauerkraut and Kimchi: Most horticultural products can be preserved by a lactic acid fermentation. In the West the most important commercially are cabbage, cucumbers and olives, although smaller amounts of others such as carrots, cauliflower, celery, okra, onions, sweet and hot peppers, and green [...]
In this article we will discuss about the fermentation process of sausages. Fermented sausages are sometimes claimed to have originated in the Mediterranean region, although traditional products in China and Southeast Asia suggest that they probably developed independently in several locations. Like cheese making, meat fermentation is a method for improving the keeping qualities of an otherwise highly perishable commodity. [...]
Get the answer of: What is Fermented Fish? The term fermented fish is applied to two groups of product, mostly confined to East and Southeast Asia: the more widely known fish/salt formulations such as fish sauces and pastes, and fish/salt/carbohydrate blends. Strictly speaking, only in the latter case is the description 'fermented' fully justified. Microbial action in the production offish [...]