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What is lactic fermentation?It is fermentation using lactic bacteria. During fermentation, these bacteria generate lactic acid, which gives our garlic flowers their particular taste. The fermentation process uses the sugars, essentially fructose, which are present in great quantity in the garlic flowers and transforms them by producing organic acids. Our product is therefore alive since it contains beneficial lactic bacteria and enzymes and is not pasteurized. Here is an interesting link about vegetable fermentation: |
