Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

[2prevail]

Thank you so much for sharing that. Very good to know.

[NoriWakameKonbu]

Great hairstyle!!! Stimulates my appetite.

[cocobrownallaround]

What's the deal with this guy's hair, seriously?

[sfaithj]

what about health issues from mold growing?

[meso349]

@sfaithj i am curious about this too.

[Helenelalala]

how to avoid alcohol in fermented carrots?

[Sergiclau]

I love your book! So neat to find you here too!

[thallious9876]

well explained. u keep mentioning acidic enviroment. if i use alkaline water will that slow or stop the process of healthy bacteria???????????????

[AmongstWildflowers]

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!

[barronredneck]

Hey can you kraut marijuana!

[madisonelectronic]

Like your hair. Ever find any spiders in it?

[CopperFangunlimited]

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.

[happymax1]

This guy looks like he's fermenting his head....

[EGMAG]

@happymax1

WHAT'S UP WITH HIS KRAUT HAIR. His hair bugs got botulism

[marpoq]

great info and nice caveman hairdoo :)

[Cairokmt]

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!!!

[dollish]

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 :D

[pogospace]

Useful info thanks sandor!

xxx

[markpianoman]

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!

[EGMAG]

@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!

[meso349]

@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.

[meso349]

@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.

[tyanny]

WHY then doesn't our strong stomach acid KILL botulism so it won't harm us???

[oohypnotiq84oo]

@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.

[lorax2013]

@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.

[bcrogers]

THIS MAN'S HEAD IS AN EQUILATERAL TRIANGLE SO LISTEN TO HIM OK

[taroakita]

Hey Sandoor-

You are soo sexy...less the wild hairdoo.

Thank you soo much for your video posts and your book because through that I have incorporated fermentation into my life and really feel the positive effects.....which most of overweight processed montecito Americans do not have privy to.

Love, taro

[plantagenant]

Very good. By way of thanks I will send you a comb.

[313HealthyMe]

Love, love, love, your videos. Thanks for sharing

[Pualee]

So surface mold can be removed and the food eaten? What if the mold has proliferated further than just the surface? We have this problem sometimes when fermenting (raw whey and salt) cabbage. Also, after the fermentation is done, the result does not always last more than 3 months, even in the fridge! Is something wrong, maybe we need more salt/whey to help the preservation?

[johnlvs2run]

Awesome video, thanks!

[warlockcanada]

This guy looks dirty.

Shower, shave, cut that mop and maybe I can watch you talking about food

[oozzyy454131]

nice hair

[drezzle]

lol

[ParapaDrifter]

good stuff, its making me more bold by the day, however.

As a fail safe is coloidal silver and iodine a good way to protect oneself against undesirables?

[wendybird24121]

Great explanation. A friend called yesterday and asked how long she could keep cultured veggies in the fridge. I said virtually forever. Am I correct? We're followers of Hannah Kroger and eat cultured veggies as part of every meal.

[pucrob]

Thanks so much to clear that up. I am new to fermenting sauerkraut and worried about bad bacteria. I started fermenting when it was warm, above 80deg, so I think the first batch spoiled. This batch smells better but I did cook the kraut with pork. The kraut was a little hard to eat raw and I was reluctant to eat it raw. Thanks

[Insurgent88]

I had doubts when I first clicked on this video but after seeing the hair, I knew this guy was in business.

Jokes aside, thank you for clearing this matter up, I am just starting to ferment veggies and some people had brought up this question to me.

Now I know and no one has to battle.

[KhanSlayer]

Can I ferment chicken or steak? And if so, how long would that take?

[NuinOfTheWoods]

Great video! I hope you make many many more vids Sandorkraut! LOVE your book, very informative and even entertaining. =)

[LocalRootsCafe]

Botulism Schmotulism, anyway

[MonsieurSix]

It's true. I've been constantly fermenting vegetables as he describes in his book for about a year now and have had NO problems whatsoever.