Frequently Asked Questions
Homofermentative lactobacilli occur in the 3rd stage of lacto-fermentation, producing the all-important lactic acid which is crucial, preserving lacto-fermented foods, and keeping them safe. Read more about homofermentative lactobacilli in the Microbial Step-by-Step article.
Transport and Metabolism of Lactose, Glucose, and Galactose in Homofermentative Lactobacilli – Pub Med
Did you know...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
I give up on the Harsch Crock. I made more mold than food, and couldn’t get it sanitized. Besides, I’m tired of lifting it. Your Pickl-It is like a dream come true. Here’s an order for more…
—Mary P. - Oregon