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Guy at the Portland ferment meetup said my 3 year old sauerkraut was unsafe, and I think he is flat wrong
So I was at this little fermentation swap at a community hall in Portland about 5 weeks ago, and I brought a jar of sauerkraut I had been nursing for just over 3 years, kept in a crock in my basement the whole time. This guy, older dude with a scoby hotel shirt, looks at it and goes, that is a botulism case waiting to happen, you should dump it today. I asked him what his actual reason was and he just kept saying kraut is meant to be eaten fresh, that anything past 6 months is a gamble, like that is a rule somewhere. Thing is, I have eaten from that same crock every couple months for 3 years, my family has too, and the pH has stayed under 4 the whole run, I check it with strips. He would not even smell it. I get that food safety matters, I am not out here telling people to eat fuzzy mold, but the blanket idea that long ferments are dangerous ignores how acidity and salt actually work. Has anyone else run into this at a meetup or class, someone shutting down a long ferment just on vibes?
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dianawilson23d ago
Told him to bring me a lab report, not an opinion.
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