The Science
Primary Reaction
Lactic acid fermentation
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Key Variables
pH (4.5-5.5)Temperature (25-30°C)Water activity (0.95-0.99)Oxygen levels (anaerobic environment)Microbial population (Lactobacillus spp.)
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Over-fermentation
Cause: Prolonged fermentation time or high temperature
Fix: Monitor fermentation time and temperature, adjust as needed