Dua muoi - Pickled vegetables

Vietnamese pickled vegetables
A simple broth made of sugar, salt, onions and water which is subsequently fermented under controlled temperatures (45°C). The lactic acid bacteria LAB transforms the sugar into lactic acid. This not only provides the characteristic sour taste of fermented foods, but also by lowering the pH may create fewer opportunities for spoilage organisms to grow, hence creating possible health benefits on preventing gastrointestinal infections.