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6/19/2025, 2:30:40 PM
>>507974170
>The herring is washed, salted and then placed in open containers. It is left to ferment by autolysis through its own enzymes and the action of bacteria. The latter produce acids such as propanoic acid (acrid smell), butyric acid (rancid smell) and acetic acid from carbohydrates contained in fish. Hydrogen sulfide (rotten egg smell) also forms. The herring is then placed in cans in which it continues to ferment
It looks wild, but I will try well
>The herring is washed, salted and then placed in open containers. It is left to ferment by autolysis through its own enzymes and the action of bacteria. The latter produce acids such as propanoic acid (acrid smell), butyric acid (rancid smell) and acetic acid from carbohydrates contained in fish. Hydrogen sulfide (rotten egg smell) also forms. The herring is then placed in cans in which it continues to ferment
It looks wild, but I will try well
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