Discussion
Fermented vegetables keep well at room temperature mainly because their pH is
Answer: D
Correct answer: Low enough to stop spoilage bacteria growing
A pH below about 4 prevents the growth of nearly all spoilage bacteria and of every food poisoning organism, including Clostridium botulinum. That is the whole basis of preservation by fermentation, and it is why the pH rather than the taste is the measure that matters.
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