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/ck/ - Food & Cooking

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14622595 No.14622595 [Reply] [Original]

I just started doing my first ferment. Made some amazing habaneros with carrots, onions, garlic, kiwi and blueberries. Put some lavender in aswell. It's my first ferment. Left the lid open for the first 24 hours and people said it would fail. But it has been 7 days and I have kept burping it and the most wonderful smells have krept out.
Had to add some additional brine because the waterlevel was sinking. Now the bubbles have stopped and the smell has turned slightly vinegary.
Is still everything ok with my ferment? I read the lacto bacteria start to clump up and drop to the bottom when ferment is done. I see a white sediment in mine. So I hope everything is ok.

I'm just afraid of when I'm processing it into sauce and botteling it up, that I don't kill anyone with botulism.
I know a ph of below 4.3 is ideal. Must I add vinegar? If not could I also add some burbon in it's place?


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>> No.14622630

>>14622595
Sounds terrible lavender will make it taste horrific

>> No.14623305

>>14622630
That's I'll judge when finished.
But what I've written sofar..., have I done everything correct?
I won't get botulism?

>> No.14623355

>>14623305
Not if its acidic enough. Usually you add apple cider vinegar at the end.

>> No.14623365

>>14623355
Yes that is my plan IF NOT ACIDIC.
Might want to give it a little burbon at the end if possible.

>> No.14623839
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14623839

>> No.14623918
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14623918

So after fermenting and blending should I cook the sauce (without oil) to shut down the ferment and kill off any botulinum toxins? I understand the spores won't die but if ph is low enough they can't breed.

Anyone know how long shelf life will be or how to increase shelf life? I want it at least 1 year.

>>14622630
btw it's only a little for flavour. As far as I can tell it smells really nice when I burp it.

>> No.14624067
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14624067

>>14623839

you're the one with this image saved on your computer, anon. think about that.

>>14622595

can you explain to me why you think your ferment would be at risk for botulism? is it a zero oxygen environment? im confused. also, it's not the botulism organism that kills you, it's the waste product it creates. it's a neurotoxin.

i'm just not sure why you'd even be worried about botulism in an open air ferment project.

>> No.14624078

>>14624067
Exactly botulism grows in a zero oxygen enviroment!

>> No.14624090

>>14624078

>lacto bacillus bacterium require oxygen to do what they do
>OP's project utilizes said bacterium
>OP's project is going well
>it obviously isn't a zero oxygen environment

????

>> No.14624181

>>14622595
Gee, I don't know, we gave you a bunch of advice on your last thread, but apparently you'd rather disregard. GLHF

>> No.14624197

>>14624181
I doubt that was my thread.
Still thanks. More advice the better.

>> No.14624230

>>14622630
Yea I was thinking fermented lavender would taste like soap.

>> No.14624688

>>14623918
Itll smell nice but taste like soap anon also have fun with your botulism, you should throw it out and start again doing it correctly this time

>> No.14624795

>>14624688
Why should I throw it out? If I did something wrong say what at which step?

>> No.14624803

>>14624795

Hes memeing on you. Your project is fine.