7 янв. 2019 г. · Adding salt to a ferment also reduces C. botulinum's ability to grow, and encourages beneficial bacteria to take over. There are also other “ ... I think I just gave myself botulism : r/fermentation - Reddit How common is Botulism in fermentation? - Reddit First timer, worried about botulism and other risks! : r/fermentation Lacto-fermentation and botulism - Reddit Другие результаты с сайта www.reddit.com

You should still follow good practises while fermenting vegetables, like using fresh produce, chlorine-free water, iodine-free salt and ensuring your vegetables ...

16 июн. 2016 г. · Use fresh ingredients. Don't use old, soggy cabbage or vegetables for your ferments. · Maintain good hygiene – Clean your vegetables. · Use the ...

Fermenting vegetables with salt, also known as lacto-fermentation, is completely safe. There are no dangers associated with fermented vegetables.

Pressurized canning creates an anaerobic environment that increases the risk of deadly botulism, particularly with low-acid foods. vegetables-bubbling.

6 мая 2024 г. · Many foods have been linked to botulism. Common sources of botulism are homemade foods that have been improperly canned, preserved, or fermented.

Botulism is not a concern for lactic acid ferments · Home-canned foods using improper canning technique (by far #1) · Commercially prepared/distributed foods ( ...

When you follow good food handling practices and proper fermentation techniques, fermented foods can be safer than raw foods. Although botulism grows in ...

11 июн. 2019 г. · Botulism is anaerobic, so it will not grow in an unsealed container while you're fermenting your cabbage. Botulism is sensitive to salinity.