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Storage faults in a vegetable ferment: soft, dark and slimy kraut
Soft, dark or slimy kraut traced to its cause: how temperature, salt, trimming and brine level explain a vegetable ferment fault, and which ones mean discard.
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Reviews
Soft, dark or slimy kraut traced to its cause: how temperature, salt, trimming and brine level explain a vegetable ferment fault, and which ones mean discard.