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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.
Is this how pickles are made?
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.