Search Results for: Mixed vegetables preserved
lactic acid, alcohol, acetic acid , and alkaline fermentations. biological enrichment of food substrates with protein, essential amino acids , essential fatty acids , and vitamins . detoxification during food-fermentation processing. a decrease in cooking times and fuel requirements. food can be preserved
paw-tsaynob in snow (雪裡蕻), prahok, sake , seokbakji, soy sauce, stinky tofu, szechwan cabbage (四川泡菜), tai-tan tsoi, takuan, tape, tempeh, totkal kimchi, yen tsai (醃菜), zha cai (榨菜)** central asia: kumis (mare milk), kefir, shubat (camel milk) india : achar, appam, dosa, dhokla, dahi, gundruk, idli, mixed...
https://www.newworldencyclopedia.org/entry/Fermentation