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Foundations of Flavor: The Noma Guide to Fermentation, by René Redzepi

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If a ferment reaches a pH below 5 within the first two days and ends up below 4.6 by the time of completion, it is generally recognized as safe.

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Foundations of Flavor: The Noma Guide to Fermentation

Foundations of Flavor: The Noma Guide to Fermentation

by René Redzepi

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