吃发酵时间长的，乳酸菌发酵的东西就没事，东北的酸白菜，内蒙山西的烂腌菜，都是长时间发酵的乳酸菌的。

来源: 烹小闲于 2025-05-27 16:27:01 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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