9
Just got back from the Fermentation Fest in Asheville and I'm kinda freaked out about something I saw
I drove up to the big Fermentation Fest in Asheville last weekend and most of it was great... but there was this one booth where a guy was selling 'wild fermented' kimchi out of open crocks with no lids or covers. It was sitting right in the afternoon sun for hours. I asked him how he kept the temperature stable and he said he just left it on the counter for 3 weeks, no airlock or anything. There were fruit flies buzzing around and even a few floating right on top of the brine. I wanted to say something but he was super confident about his method. Has anyone else run into vendors at these events who seem to be ignoring basic safety stuff like keeping things anaerobic and cool?
2 comments
Log in to join the discussion
Log In2 Comments
samthompson1d ago
Seen the same thing at a local farmer's market, it was nasty.
7
Three weeks at room temp with no airlock is basically inviting botulism to the party.
5