Andrea
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Garlic, Botulism & FermentingDoes anyone know how the botulism bug is affected by lacto-fermenting? Safe to do and store, or not? I'm considering a lacto-fermented hot sauce which would contain fresh garlic. It would be stored unrefrigerated.
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dpack
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if the final product is still quite acidic it should be ok,if it is nutral or basic it might be dangeroos.high salt content will inhibit c.bot as well but is not a gnt of safety.
raw veg matter has a history of c.bot being a problem
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Andrea
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I'm not convinced the recipe contains enough salt or vinegar (although there's some) to guarantee safety with using raw garlic, which is why I was questioning whether the lacto-fermentation might do the trick.
I think I'll stick with cooking the garlic and adding it after fermentation has occurred.
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Pilsbury
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The botulisum will be on the skin or surface of tue cloves not inside the cloves so if you want to peel, blanch in boiling water and then drop them into tthe little vinigar that does go in the recipe until you need the vinigar or garlic, not days but 30 seconds in boling water followed by a min or to in a vinigar bath will make them safe.
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dpack
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c.bot spores are quite robust so a quick boil might not do the job,a quick fry or a few mins in a pressure cooker will.
it is worth being cautious as c.bot toxin is rather potent and can be present in lethal amounts without the product smelling "earthy"
c.bot spores are in many things but are not a problem to anyone with a normal digestion it is when they have multiplied in the product and produced exotoxin that they are rather nasty.
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Andrea
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Exactly dpack. A sauce would provide a lovely breeding ground if not done right.
Thanks for that tip Pilsbury.
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fungi2bwith
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Fermenting will kill botulism. The lactic acid forming bacteria will outcompete the botulism. It is best not to cook/boil everything first as you need the bugs present for fermenting unless you use some sort of starter. I've fermented raw garlic lots of times without problems. I recommend you get a book on fermenting which explains how to get the conditions correct.
This book is excellent: The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
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Andrea
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Thankyou fungi2bwith. I have that book, but couldn't find a specific reference to botulism.
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fungi2bwith
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Thankyou fungi2bwith. I have that book, but couldn't find a specific reference to botulism. |
