4 ms·

That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an aci

• pranjalv123 8y ago
  Botulinum can't grow below pH 4.6, so to be safer, you could replace some of the water with vinegar, or pasteurize the garlic before adding it.
  • krageon 8y ago
    Substituting vinegar is really not a great suggestion for a recipe that doesn't call for it. It will affect the taste quite a lot.
• maxk42 8y ago
  This is incorrect, and why the recipe emphasizes a brine of 5% salt. Botulism cannot survive in saline conditions. Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from growing, making this a very easy ferment.
  • zandl 8y ago
    The test shows a pH of 6 however.
• koliber 8y ago
  These vegetables are not being stored in a low-acidity environment. The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH. This is why pickles (cucumber) and sour kraut does not go bad.
  • Uberphallus 8y ago
    Pickling involves vinegar though.
    • cr1895 8y ago
      Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar. https://www.seriouseats.com/2017/08/preserving-pickle-cucumber-science-acidity.html https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...
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