Asklemmy

44151 readers

1424 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

who's making the best Sriracha right now? (lemm.ee)

submitted 4 months ago by tilefan@lemm.ee to c/asklemmy@lemmy.ml

46 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] Vanth@reddthat.com 7 points 4 months ago

*Botulism-free not guaranteed.

I've been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.

Although there is a certain infection that gives the taste of pepperoni or cured meats. It's supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it's not really an "infection" if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.