Frequently Asked Questions
Excerpt from a San Francisco Gate article, June, 2009
U.S. Department of Agriculture research service microbiologist Fred Breidt says properly fermented vegetables are actually safer than raw vegetables, which might have been exposed to pathogens like E. coli on the farm.
“With fermented products there is no safety concern. I can flat-out say that. The reason is the lactic acid bacteria that carry out the fermentation are the world’s best killers of other bacteria,” says Breidt, who works at a lab at North Carolina State University, Raleigh, where scientists have been studying fermented and other pickled foods since the 1930s.
Breidt adds that fermented vegetables, for which there are no documented cases of food-borne illness, are safer for novices to make than canned vegetables. Pressurized canning creates an anaerobic environment that increases the risk of deadly botulism, particularly with low-acid foods.
|Cultivating their Fascination with Fermentation|
Did you know...
Cucumbers are mentioned at least twice in the Bible (Numbers 11:5 and Isaiah 1:8)
—Cucumbers in the Bible
I finally got brave enough to check the Pickl-It carrots. They were fine! They smell and taste really similar to the ones we used to by from Caldwells! Amazing. Thank you!