The process fo fermenting foods is a natural process where occurring bacteria found on raw vegetables convert the food’s carbohydrates into lactic acid, which lowers the pH below 4.0.
If you are part of the gig economy that was side tracked by COVID-19 I encourage you to consider this.
There are lots of new business ideas swirling around at the end of the year. After Thanksgiving, and indulging in great heirloom recipes what thoughts come to mind? Wow!