Fermentation FAQ: Can I Get Botulism from Fermented Veggies?
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Uploaded by sandorkraut on Jul 4, 2008
Sandorkraut aka Sandor Ellix Katz answers the question: Is it possible to get botulism from sauerkraut, kimchi, or other fermented vegetables?
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Thank you so much for sharing that. Very good to know.
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Great hairstyle!!! Stimulates my appetite.
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@sfaithj i am curious about this too.
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@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.
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@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.
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What's the deal with this guy's hair, seriously?
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what about health issues from mold growing?
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how to avoid alcohol in fermented carrots?
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I love your book! So neat to find you here too!
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well explained. u keep mentioning acidic enviroment. if i use alkaline water will that slow or stop the process of healthy bacteria???????????????
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Great video! I hope you make many many more vids Sandorkraut! LOVE your book, very informative and even entertaining. =)
NuinOfTheWoods 3 years ago 5
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.
MonsieurSix 3 years ago 4