2

I've had some raw green beans in a brine solution for about one week at room temperature. Are they at risk for botulism? Can I put them into a vinegar solution and pickle them, or should I cook them first?

2

1 Answer 1

2

If you are at about 3-4% salt or higher and this sat around for a week, you probably have some lacto-fermented green beans. They are technically pickled. Botulism will not thrive in a salt/acid environment.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.