Recent content by einterhot

I also plans to pack the sauces in glass bottles and hence looked at different methods of preservations and came across adding Vinegar for the purpose and as I read on came across Fermentation.... Main concern is how to remove Lactic Acid and other bi-products formed during the Process for...

I want to ferment Sauces which are liquid and not Pepper as described in the topic mentioned above.

Been trying out to find a way of Fermenting Sauces based on Tomato Paste and want to replace the role of Acetic AND Lactic Acid as PReservatives with Fermentation and make them healthy...   Need exact method on doing this from Experts....