January 16, 2012
Fermentation FAQ: Can I Get Botulism from Fermented Veggies?
Category: Botulism
Sandorkraut aka Sandor Ellix Katz answers the question: Is it possible to get botulism from sauerkraut, kimchi, or other fermented vegetables?
Video Rating: 5 / 5
24 Responses to “Fermentation FAQ: Can I Get Botulism from Fermented Veggies?”
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January 16th, 2012 at 5:21 pm
Thank you so much for sharing that. Very good to know.
January 16th, 2012 at 6:03 pm
Great hairstyle!!! Stimulates my appetite.
January 16th, 2012 at 6:37 pm
@sfaithj i am curious about this too.
January 16th, 2012 at 7:34 pm
@markpianoman the sugar hastened the fermentation process as well. Also it depends on how much salt you used; less salt = faster ferment vice versa. temp matters too 70 is ideal. warmer = faster.
January 16th, 2012 at 8:20 pm
@markpianoman the sugar hastened the fermentation process as well. Also it depends on how much salt you used; less salt = faster ferment vice versa. temp matters too 70 is ideal. warmer = faster.
January 16th, 2012 at 8:48 pm
What’s the deal with this guy’s hair, seriously?
January 16th, 2012 at 9:48 pm
what about health issues from mold growing?
January 16th, 2012 at 10:18 pm
how to avoid alcohol in fermented carrots?
January 16th, 2012 at 10:46 pm
I love your book! So neat to find you here too!
January 16th, 2012 at 11:02 pm
well explained. u keep mentioning acidic enviroment. if i use alkaline water will that slow or stop the process of healthy bacteria???????????????
January 16th, 2012 at 11:34 pm
Sandor, I love your book soooooooooooooooo much (have spread the word about it to everyone I know) … thanks for writing it, as it’s most excellent!!! Great explanation for the fermenting-virgins out there ha,ha,ha I’ve never been a big fan of modern day canning/food processing and much prefer fermentation : )
Btw your friend is such a hoot… he did such an animated reading – bravo!
January 16th, 2012 at 11:47 pm
Hey can you kraut marijuana!
January 17th, 2012 at 12:19 am
Like your hair. Ever find any spiders in it?
January 17th, 2012 at 12:41 am
when people made any fermented food, the acid pH is a natural hostile enviroment for bad bacteria “Clostridium”. all these bacteria preffer neutral or alcaline enviroment to grow. in some exceptions of food we can have conditions for clostridium, in some marmelades or some can food. we can have other problems with fermented food, like fungal or insects that can grow in our food if dont have the minimal higienic proceeds.
January 17th, 2012 at 1:30 am
@markpianoman stupid people
cut cabbage fine zap on defrost for 5 minutes in micro add a nice wine vinagar cellery seed let sit overnight and mmmmmm good safe quick saurkraut welll dduuuhhh!
January 17th, 2012 at 2:09 am
@happymax1
WHAT’S UP WITH HIS KRAUT HAIR. His hair bugs got botulism
January 17th, 2012 at 2:31 am
This guy looks like he’s fermenting his head….
January 17th, 2012 at 3:00 am
@tyanny Your stomach acid does protect against botulinum bacteria (except in infants – thus the need for infants to avoid raw honey). However, “botulism” is poisoning from the toxin produced by these bacteria. The toxin is only broken down by high heat, not the acid in your stomach. So if a food was already infected with botulinum bacteria, then the food is full of their toxin which you can absorb.
January 17th, 2012 at 3:00 am
great info and nice caveman hairdoo
January 17th, 2012 at 3:07 am
Well, I like the hair. Don’t care too much for ‘cookie cutter’ looks (although I have that look, which I must keep for my job), cause everyone looks the same. Anyway, great info. Thanks!!!
January 17th, 2012 at 3:41 am
What about the vinegar dilly beans in the book? Is it important to sterilize as you would for canning with that recipe? I want to try, but am nervous
January 17th, 2012 at 3:57 am
Useful info thanks sandor!
xxx
January 17th, 2012 at 4:51 am
@tyanny my undestanding is that its not the actual bacteria that is harmful in this instance but rather the toxin it produces when it is allowed to flourish. it’s not an infection.
January 17th, 2012 at 5:40 am
I made seven heads of cabbage into sauerkraut…it only took 2 weeks of fermentation here in warm Hawaii. Cooked up the first batch with sauteed onions, a grated apple, and some brown sugar. My wife is Bavarian and we missed good sauerkraut here in Hawaii, so just decided to ferment our own. Turned out great!