Bifalgorithm post

I've noticed that there's a lot of misinformation, confusion and fear about the dangers of fermentation. Welcome to fermentation one on one where we explore the magical world of microbes, one bubbly jar at a time. If you've been afraid to start fermenting because you've heard you'll get botulism and poison yourself, let me help you out. Knowledge is power and understanding the actual processes, risks involved and how to ferment properly is key before even touching a single jar. So let's clear this up. Botulism is a rare but serious illness caused by a toxin made by clostridium botulinum, a type of bacteria. It thrives in low acid, oxygen-free environments, but not improperly conducted ferments and here is why. During fermentation, the good bacteria produce different acids which quickly lowers the pH of the environment. This rapid acidification, along with the presence of competing microbes, creates an environment hostile to botulism bacteria. So unless you're completely freestyling the salt or sugar ratios, use unclean equipment or don't keep your veggies submerged. These types of bad bacteria simply don't stand a chance. Bottom line, educate yourself and follow simple safety rules.

I've noticed that there's a lot of misinformation, confusion and fear about the dangers of fermentation. Welcome to fermentation one on one where we explore th…