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Botulism and room temperature fermentation with salt & no vineg

Posted by brunojonestz none (My Page) on
Sat, Nov 26, 11 at 21:00

Hi There,

I make some kosher style dills in Thailand since can't buy them here...I don't use any vinegar, no heat, no canning, simple natural long fermentation.

I use 45 grams of sea salt per liter, they take about 35 days and become full sour. Taste is great and never had a problem.

However lately, I read online that they could be a botulism risk?

- Does the salt prohibit botulism?
- Does the lacto bacillus prevent botulism?
- Is there a risk or is it pretty much non existent?

Any advice appreciated.


Follow-Up Postings:

RE: Botulism and room temperature fermentation with salt & no vin

As long as the pickles contain the proper ratio of salt to water there is no problem, though in your case temperature may also be an issue. If your conditions are overly warm, that can foster the growth of molds and spoilage rather than fermentation.

However, I doubt botulism would be an issue. If fermentation is proceding as desired, then the natural formation of lactic acid makes other acids (i.e. vinegar or acetic acid) unnecessary and creates an environment inhospitable to botulism spores.

For full fermentation of kosher-style dills you'd need a 10% solution or 329g of salt per gallon of water (3.785L).


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