Hi,
I was just making sauerkraut with ton of spices the way I like, and decided spontaneously to add a bit of high quality olive oil to it.
So I searched google about oil in ferments, and reached this article about the dangers of Botulism.
I got scared and think I will trash this batch and just make a new one
http://www.intentionallydomestic.com/is-topping-a-ferment-with-oil-an-acceptable-replacmeent-for-an-anaerobic-environment/
I know that some people top their ferments with oil but I don't do it.
It makes me wonder, because I wanted to try adding other oil-based stuff like Tahini, Peanut Butter and other Nut butters to experiment together with the vegetables, but now I think it might be a problem, as the oil content might change the pH to give life to the bad bacteria.
what do you think?
Thank you ♡
Tom