Hey, I’m not sure if I am reaching out to the right subreddit but I had a couple questions about food safety when it comes to pickling and making fermented foods!
Recently I have been getting into making naturally fermented pickles, cheongs (such as a strawberry cheong 1:1 ratio strawberries to sugar), pickled carrots with vinegar, etc.
They have been in my fridge for over a few weeks now and am starting to wonder how long they are good for before I’m risking my health eating these foods…
I always wash my cans in hot soapy water but have never sterilized them in boiling water before.
Here is the pickle recipe I used:
https://www.feastingathome.com/fermented-pickles/
Carrot recipe:
The cheong was just equal parts strawberries and sugar that I’ve been letting sit in the fridge for weeks until it turns to liquid.
Thanks for the help and guidance on this subject!
by carsonfisher
1 Comment
/r/fermentation