New Guidelines for Acidification and Fermentation of Foods

October 02, 2019 at 5:04 PM

The Victorian Department of Health and Human Services (Australia) have published a useful set of guidelines on food acidification and fermentation, including coverage of brewed soft drinks like Kombucha.

Information includes calculating correct salt quantities for fermented vegetables, dosage of starter cultures for brewed soft drinks, and measurement of alcohol in brewed soft drinks.

You can review and download the document here.



Tags: Food fermentation Acidifying Food Fermenting vegetables Calculating alcohol in brewed soft drinks Alcohol in kombucha
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