I think it's more a problem in home canning. Fermenting should be safe cause c botulinum can't thrive in salty environments and would get out competed by whatever the lacto bacteria is - also theyd decrease the pH which c botulinum really doesnt like. If you use clean veggies (wash em and make sure theres no soil), wash your hands, and follow whatever recipe you're using you should be totally fine.
Prevent what you're fermenting from getting into contact with air. That's how mold grows. Get some kind of weights (they make purpose-built glass ones, but some people [me] just use zip-lock bags filled with water) and sanitize whatever container you will be fermenting in. Also also, make sure you add enough salt. The salinity will prevent bad microorganisms from developing before the lactobacilius (however it's spelled) bacteria start eating all the sugars and takes over.
Trust your eyes, nose, and tongue:
If it's moldy, throw it away.
If it smells bad, throw it away.
If it tastes bad, spit it out and throw it away. Maybe rinse your mouth out, too
Yeah. idk about other things but one of the tools you need for making alcohol is a one-way valve to allow gas to escape the mixture while it's doing it's thing.
Clean your equipment with star-san or a similar product. Use the correct amount of salt. Wash veggies very well with water+friction. It also tends to be very obvious when a ferment gets infected so if the smell isn't super sour, there's no black or white mold, and there's no pellicle then chances are you're good to go.
I think it's more a problem in home canning. Fermenting should be safe cause c botulinum can't thrive in salty environments and would get out competed by whatever the lacto bacteria is - also theyd decrease the pH which c botulinum really doesnt like. If you use clean veggies (wash em and make sure theres no soil), wash your hands, and follow whatever recipe you're using you should be totally fine.
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I've seen some cool videos about making kimchi where they have these big stone weights. very useful.
Prevent what you're fermenting from getting into contact with air. That's how mold grows. Get some kind of weights (they make purpose-built glass ones, but some people [me] just use zip-lock bags filled with water) and sanitize whatever container you will be fermenting in. Also also, make sure you add enough salt. The salinity will prevent bad microorganisms from developing before the lactobacilius (however it's spelled) bacteria start eating all the sugars and takes over.
Trust your eyes, nose, and tongue:
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Yeah. idk about other things but one of the tools you need for making alcohol is a one-way valve to allow gas to escape the mixture while it's doing it's thing.
As long as you are fermenting sugars and not celulose, meat or whatever is in tea you should be fine
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Clean your equipment with star-san or a similar product. Use the correct amount of salt. Wash veggies very well with water+friction. It also tends to be very obvious when a ferment gets infected so if the smell isn't super sour, there's no black or white mold, and there's no pellicle then chances are you're good to go.