Lacto Fermented Pickles - What You Shouldn't Do

Lacto fermentation softens food a whole lot, especially when you do it like warm room temperature. The experts generally recommend moving lacto fermented pickles to the fridge once your desired level of fermentation has been reached. You have to be mindful about what hands or tools you're sticking in there, keep them clean. Also, re inspect your crout before you eat it, every time. Check for fungus on the surface. Smell it. If it smells funky, throw it away. Look out for dramatic color changes, that kind of thing. Boiling for ten minutes will break down the bachilism toxin. Two 50 fahrenheit, i think, is where the spores