Warning: Some posts on this platform may contain adult material intended for mature audiences only. Viewer discretion is advised. By clicking ‘Continue’, you confirm that you are 18 years or older and consent to viewing explicit content.
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.
I usually keep it to 3. One variant for eggs, one for tacos, one wildly experimental.
Current experimental batch has kiwifruit in it and while interesting, I won’t be doing that again.
I never finished the batch that I put some banana in, you want that one?
I’ll subscribe to the monthly “Wildly experimental batch” subscription please lol
*Botulism-free not guaranteed.
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.