FIELD: food industry.
SUBSTANCE: method for producing fermented vegetable raw material provides preparing the recipe components, laying them, introducing the lactic acid bacteria sourdough and the fermentation, wherein the lactic acid bacteria are represented by the mixture of Lactobacillus casei and Lactobacillus brevis at the ratio of about 1:1.
EFFECT: invention provides to obtain fermented vegetable raw material in a wider range due to preserving the crisp texture.
5 ex
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