|
|
|
|
|
|
by ljf
861 days ago
|
|
|
Fermentation does a few things - it removes some of the excess sugars so other microbes don't have much to feed one, it changes the ph of the liquid so that again it is inhospitable to other microbes, and the mild alcohols can also inhibit other growths. Wines can taste great (better even!) after years of storage, I would have not problem eating a well ages fermented ketchup. |
|
|