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Some plants, such as blueberries, azaleas and camellias, prefer acidic soils, i.e., soils with a pH below 7.

He explains that the process begins by treating some of the seawater to make it more acidic.

But the thing is, this isn’t just about my personal affinity for creamy, acidic spreads.

If your acidic and flavor components seem great, but your consistency is off, you just need to reduce a bit more.

My original three-onion mix had range — sharp, sweet, acidic — but it wasn’t complete.