this post was submitted on 12 May 2024
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[โ€“] MajorMajormajormajor@lemmy.ca 20 points 6 months ago (1 children)

Is this how pickles are made?

[โ€“] DigitalDruid@lemmy.sdf.org 6 points 6 months ago* (last edited 6 months ago)

yes this is lacto-_ass_illus fermentation style. The anerobic environment allows for the production of _ass_etic _ass_id and lactic _ass_id which gives you that familiar tanginess.