eatmyass to food • edit-21 year ago*Permanently Deleted*trashmessage-squaremessage-square22 fedilinkarrow-up121file-text
arrow-up121message-square*Permanently Deleted*trasheatmyass to food • edit-21 year agomessage-square22 Commentsfedilinkfile-text
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
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Make a vinegary hot sauce, they're decently acidic and therefore very hard to get botulism from.
deleted by creator
You can add it after fermentation though, there's not much risk of botulism until you start storing it.
deleted by creator
I see, yeah you're probably good - are you planning like a lacto-ferment then? Like in salt water and nothing else?
deleted by creator
Yeah vinegar won't be a ferment AFAIK, just a pickle. Anyways yeah you're good salt fermentation doesn't result in botulism.