The changes of pH values in fermented vegetables during fermentation period Note. The values of means were presented with bars of standard errors. 

The changes of pH values in fermented vegetables during fermentation period Note. The values of means were presented with bars of standard errors. 

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The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermen...

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... After 7 days of fermentation, the pH levels of all vegetables decreased significantly (p < 0.05) and ranged between 3.87 and 4.20 ( Figure 1). Viander et al. (2003) similarly reported the pH values (4.0-4.3) after 6 days of fermentation of white cabbage, which was subjected to two different salt and mineral salt concentrations. ...

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... The salting method consists of dry, wet, and two ways combined [9]. Dry salting can be done by rubbing salt and stockpiling salt ingredients such as salt, kimchi, and sauerkraut [22]. The method involves fermentation. ...
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