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Honey-fermented garlic left open overnight
Honey in porridgeHow to protect honey jar from ants?Is all bee's honey the same?What is cold-pressed honey?How can I prevent my honey cake from splitting open?Getting the flavor of honey without the sweetnessSafely making truffle honeyWhat is the difference between wildflower honey and Acacia honey?Is my honey fermenting?How long can we store honey in the home?
I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. Do I have to throw it all away now? Particularly concerned about botulism...
honey
asked Mar 16 at 10:28
kinolauskinolaus
61
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I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. Do I have to throw it all away now? Particularly concerned about botulism...
honey
asked Mar 16 at 10:28
kinolauskinolaus
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24
add a comment |
I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. Do I have to throw it all away now? Particularly concerned about botulism...
honey
asked Mar 16 at 10:28
kinolauskinolaus
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. Do I have to throw it all away now? Particularly concerned about botulism...
honey
honey
asked Mar 16 at 10:28
kinolauskinolaus
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked Mar 16 at 10:28
kinolauskinolaus
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked Mar 16 at 10:28
kinolauskinolaus
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked Mar 16 at 10:28
kinolauskinolaus
61
asked Mar 16 at 10:28
kinolauskinolaus
61
61
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
kinolaus is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24
add a comment |
1
I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24
1
1
I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24
I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24
add a comment |
1 Answer
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As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment. The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity. Ideally, you are looking for a pH below 4.6. The best way to determine the safety of your ferment would be to measure the pH.
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
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As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment. The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity. Ideally, you are looking for a pH below 4.6. The best way to determine the safety of your ferment would be to measure the pH.
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
add a comment |
As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment. The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity. Ideally, you are looking for a pH below 4.6. The best way to determine the safety of your ferment would be to measure the pH.
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
add a comment |
As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment. The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity. Ideally, you are looking for a pH below 4.6. The best way to determine the safety of your ferment would be to measure the pH.
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
As far as I can tell, with lots of googling, recipes for honey-fermented garlic have the process happening at room temperature, with fermentation occurring for up to a month. I have found some questions on the internet about safety, though this seems to be a fairly common ferment. The process of fermentation itself creates an inhospitable environment for the growth of botulism, because of the formation of alcohol and acidity. Ideally, you are looking for a pH below 4.6. The best way to determine the safety of your ferment would be to measure the pH.
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
answered Mar 16 at 15:38
moscafjmoscafj
26.5k13976
26.5k13976
add a comment |
add a comment |
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I didn't know that was a thing, can you edit with details of what you are trying to do and what the normal steps are?
– GdD
Mar 16 at 15:24