Doesn’t this risk build up of botulism, which can only grow in an oxygen deprived environment?
I recently learned when defrosting meat that is in a freezer bag, you should remove it from the freezer bag. At least when defrosting overnight in the fridge.
This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
Doesn’t this risk build up of botulism, which can only grow in an oxygen deprived environment?
I recently learned when defrosting meat that is in a freezer bag, you should remove it from the freezer bag. At least when defrosting overnight in the fridge.
This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
That’s mostly an issue for meat and high protein stuff.