Federal and State Regulations on Selling Fermented Foods

This publication is being updated and will be available soon.

Fermented foods are low-acids foods (typically fruits and vegetables) subjected to the action of acid-producing microorganisms to reduce the pH of the food to 4.6 or below. Examples of fermented foods are sauerkraut, some pickles, kimchi, and kombucha.

Pages / Length: 6
Publication Date: 08/2023