The fermentation process continues within the can – 'souring' because the Swedes confer with it – and results in a bulging tin of fermented herring. Or rotten fish, as some (improperly) would say. The process for generating surströmming is as follows. The fishing is produced in the course of spring, https://thaitastebudshavetothisno58023.timeblog.net/64803548/a-simple-key-for-what-happens-when-thai-people-meet-surströmming-unveiled