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Sorbates, benzoate, and sulfur salts (sulfites and sulfates) are the usual sanitizers and preservatives to avoid.


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You should use patience. The sour taste comes from lactic and acetic acid (more lactic than acetic) produced by the fermentation process. Kimchi is essentially "spicy sauerkraut" and both get their acidity from bacteria which are naturally present on the vegetables, aided (over other bacteria) by the right amount of salt (typically 2% by weight or slightly ...



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