> garlic It's right up there with storing cooked rice in the fridge. Garlic you're at least able to cook long enough to kill the botulism spores, but typical f

> garlic It's right up there with storing cooked rice in the fridge. Garlic you're at least able to cook long enough to kill the botulism spores, but typical fluffy white rice preparations are nowhere close, and if you had enough spores to start with (this being quite rare, hence why illness and death are rare) you'll have a very dangerous concoction brewing in your fridge. > beluga flipper That story's especially wild because it was just a dead whale of unknown age they then processed. Generally though, meats are less safe to ferment than vegetal matter (lower sugar and acid content, higher initial bacterial loads and other parasites). It can be done safely, but where I'm comfortable telling just about anyone veggies and fruits are safe, I'd not want to recommend meat to somebody with the wrong background.