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It's Alive is great because Brad isn't overly cautious or rigorous himself. I used to be intimidated by fermenting because all the guides I saw had stuff about
by _hardwaregeek 8y ago
It's Alive is great because Brad isn't overly cautious or rigorous himself. I used to be intimidated by fermenting because all the guides I saw had stuff about having to sanitize everything or you'll get botulism, or having to get the brine perfect in ratio. But really, it's not that strict. Sure, the brine has to be in the right neighborhood, but a few grams won't kill your ferment. Also he's hilarious
- wool_gather 8y agoTo amplify this, it's also worth noting that botulism is not a real risk if you don't even bother canning, and just refrigerate the food after it's fermented. (As I mentioned in response to the parent, lack of oxygen is required for botulinum toxin production.) Canning is only necessary for long-term storage at room temperature; the significant bacteria in food generally don't like the cold. Storing your product in the fridge makes getting started with fermentation really simple!