Vegetable fermentation sodium chloride

The final fermented product (pH < 4.1) may either be distributed fresh, packaged or unpackaged, or pasteurized in pouches, cans or jars. In the latter case, the fermented vegetables are first blanched and then filled into the container, poured and after closing subjected to a gentle pasteurization. For victuals that easily soften, the original fermentation liquid should be replaced by a brine containing certain amount of sodium chloride and lactic acid in order to top the containers. 

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