mad_asshatter@lemmy.world to Dull Men's Club@lemmy.world · 2 months 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 · 2 months agomessage-square17fedilinkfile-text
minus-squarestiephelandolinkfedilinkarrow-up5·2 months agoIt’s a preservation method that changes the flavor. You can also do that with garlic.
minus-squareMothmanDelorian@lemmy.worldlinkfedilinkarrow-up4·2 months agoGarlic carries a botulism risk though so do your research before preserving garlic.
minus-squareCaptain Aggravated@sh.itjust.workslinkfedilinkEnglisharrow-up1·2 months 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.