Which vegetables can be fermented?
The vegetables that can be fermented include sauerkraut, pickles, kimchi, carrots, beets and hot pep Lees meer
Can botulism grow in fermented vegetables?
Casper Weijland
2025-10-02 20:38:17
Count answers
: 27
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.
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.
Elisa van den Velde
2025-10-02 17:45:46
Count answers
: 34
Although lacto-fermentation requires an anaerobic environment, 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.
Lees ook
Is it okay to eat fermented vegetables every day?
Fermentation can make foods that are difficult to digest – such as fibrous vegetables – easier on yo Lees meer
Jenna Kok
2025-10-02 17:29:47
Count answers
: 27
Fermenting foods creates an environment that botulism doesn’t like.
Fermenting foods creates an environment that is antagonistic to botulism.
Beneficial bacteria begin to acidify the food, a condition C. botulinum doesn’t like.
Adding salt to a ferment also reduces C. botulinum’s ability to grow, and encourages beneficial bacteria to take over.
You don’t have to worry about botulism when fermenting foods.
In fact, fermenting foods is safer than canning, because we are creating an environment where harmful bacteria, such as botulism, can’t survive.