Eating Raw Garlic & Botulism
Eating Raw Garlic & Botulism
Dec 5, 2018
leaf.tv
4 Tips to Prevent Botulism in Fermented Honey Garlic 🍯🧄 I’ve seen A LOT of videos on this lately, but not nearly enough talk about botulism prevention. So, let’s chat about it! Honey can contain a bacteria called Clostridum botulinum, however, it needs a pH above 4.6 for the spores to multiply (which can lead to Botulism) — so keeping your ferment below that number is key. While honey is usually acidic, sometimes the pH can get as high as 5.4, depending on where the bees collect nectar: 🍯 Low
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