Which vegetables can be fermented?
The vegetables that can be fermented include sauerkraut, pickles, kimchi, carrots, beets and hot pep Lees meer
How to avoid botulism when fermenting?
Jaylinn Ahmadi
2025-10-02 17:40:18
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Unlike canning or oil marinades, there is no risk of botulism in fermented vegetables.
Some cases of botulism in fermented vegetables have been reported in Thailand, but in these cases the fermentation process was faulty.
It was either not using salt, not enough salt, or was made without the lactic acid bacteria.
When this bacterium is found in an oxygen-free, low-acid environment, such as in a poorly sterilized can, it creates a dangerous toxin.
In vegetable fermentation, lactic acid bacteria create an acidic environment within a few hours that quickly kills the Clostridium botulinum bacteria.
In an acidic, salty environment full of other microorganisms, the bacteria that cause botulism cannot create toxins.
Fermented vegetables do not need to be sterilized during preparation.
Just make sure to:
Use clean equipment
Wash your hands before touching the food
Have healthy, fresh vegetables
Follow the basic principles of lacto-fermentation (add salt, and use vegetable that naturally have good bacteria, or add good bacteria)
Noor Erdoğan
2025-10-02 14:57:31
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Eating home-fermented foods comes with some risk for botulism.
Following these 5 food safety tips when preparing and serving Alaska Native foods to help protect yourself and your family.
1. Wash your hands, your containers, and your food.
2. Use traditional methods for preparing Native foods.
Ferment food using the traditional method of a grass-lined hole in the ground.
3. Ferment food at a cold temperature.
4. Boil fermented food before eating it.
5. When it doubt, throw it out!
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Is it okay to eat fermented vegetables every day?
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Amira Meyer
2025-10-02 14:43:26
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Botulism is not a risk in a lacto-ferment, beneficial bacteria grow and create lactic acid, which is not a friendly environment for Clostridium botulinum and neither is a salty environment.
You should still follow good practises while fermenting vegetables, like using fresh produce, chlorine-free water, iodine-free salt and ensuring your vegetables are properly submerged.
Improperly preserved and canned foods are especially subject to botulism, however it is still extremely uncommon and avoidable through proper preparation, boiling and storing.