DigitalDruid

joined 11 months ago
[–] DigitalDruid@lemmy.sdf.org 6 points 6 months ago* (last edited 6 months ago)

yes this is lacto-_ass_illus fermentation style. The anerobic environment allows for the production of _ass_etic _ass_id and lactic _ass_id which gives you that familiar tanginess.