eatmyass to food • edit-2a year ago*Permanently Deleted*trashmessage-squaremessage-square22 fedilinkarrow-up121file-text
arrow-up121message-square*Permanently Deleted*trasheatmyass to food • edit-2a year agomessage-square22 Commentsfedilinkfile-text
minus-squareMF_COOM [he/him]hexbear5·2 years agoThis really depends on what you're planning to ferment. Are you planning to ferment meat or garlic? link
minus-squareHuitzilopochtli [they/them]hexbear6·2 years agoMake a vinegary hot sauce, they're decently acidic and therefore very hard to get botulism from. link
minus-squareHuitzilopochtli [they/them]hexbear4·2 years agoYou can add it after fermentation though, there's not much risk of botulism until you start storing it. link
minus-squareMF_COOM [he/him]hexbear4·2 years agoI see, yeah you're probably good - are you planning like a lacto-ferment then? Like in salt water and nothing else? link
minus-squareMF_COOM [he/him]hexbear4·2 years agoYeah vinegar won't be a ferment AFAIK, just a pickle. Anyways yeah you're good salt fermentation doesn't result in botulism. link
This really depends on what you're planning to ferment. Are you planning to ferment meat or garlic?
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Make a vinegary hot sauce, they're decently acidic and therefore very hard to get botulism from.
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You can add it after fermentation though, there's not much risk of botulism until you start storing it.
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I see, yeah you're probably good - are you planning like a lacto-ferment then? Like in salt water and nothing else?
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Yeah vinegar won't be a ferment AFAIK, just a pickle. Anyways yeah you're good salt fermentation doesn't result in botulism.