mad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 5 days agoI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldimagemessage-square17fedilinkarrow-up169arrow-down12file-text
arrow-up167arrow-down1imageI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldmad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 5 days agomessage-square17fedilinkfile-text
minus-squarestiephelando@discuss.tchncs.delinkfedilinkarrow-up5·5 days agoIt’s a preservation method that changes the flavor. You can also do that with garlic.
minus-squareMothmanDelorian@lemmy.worldlinkfedilinkarrow-up4·5 days agoGarlic carries a botulism risk though so do your research before preserving garlic.
minus-squareCaptain Aggravated@sh.itjust.workslinkfedilinkEnglisharrow-up1·3 days agoMost things in the world carry a botulism risk if preserved incorrectly.
It’s a preservation method that changes the flavor. You can also do that with garlic.
Garlic carries a botulism risk though so do your research before preserving garlic.
Most things in the world carry a botulism risk if preserved incorrectly.