mad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 1 month agoI'm fermenting ginger in honey, so I turned it upside-down for a few moments...lemmy.worldimagemessage-square17fedilinkarrow-up173arrow-down12file-text
arrow-up171arrow-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 · 1 month agomessage-square17fedilinkfile-text
minus-squarestiephelando@discuss.tchncs.delinkfedilinkarrow-up5·1 month agoIt’s a preservation method that changes the flavor. You can also do that with garlic.
minus-squareMothmanDelorian@lemmy.worldlinkfedilinkarrow-up4·1 month agoGarlic carries a botulism risk though so do your research before preserving garlic.
minus-squareCaptain AggravatedlinkfedilinkEnglisharrow-up1·1 month 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.