this post was submitted on 17 Jan 2025
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Dull Men's Club

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...ensuring the ginger bits are fully coated.

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[–] MothmanDelorian 2 points 8 hours ago (2 children)

Does garlic miso carry the same botulism risk that garlic preserved in oil has?

[–] Zombiepirate 2 points 8 hours ago* (last edited 8 hours ago) (1 children)

I'm not an expert, but I've read that if you're fermenting foods properly it's very hard to make yourself sick because the lactobacillus culture grows quickly enough to overpower any botulism that could try to colonize it. Just make sure there's not mold growing on top.

I don't believe that applies to food stored in oil, but I'm not sure.

Edit: I looked it up and miso is fermented by aspergillus oryzae, but the same principle would apply.

[–] MothmanDelorian 2 points 7 hours ago

Yeah my understanding is from oil preserved garlic so Im curious about the risks. Sadly I no longer have a reddit account so I cannot ask the food science community there