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Pickles
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<blockquote data-quote="Jogeephus" data-source="post: 838292" data-attributes="member: 4362"><p>Thanks but I'm still confused. If the sauerkraut has a ph of 4.0 then would this not be enough? What can live in this high acid high salt environment? Its botulism safe after 4.6. I question this because my grandaddy always kept a barrel of kraut in the barn and they never did anything but fill it with spices, salt and cabbage. Of course this wasn't air tight either. So I guess I'm wondering what pathogen can live in a high salt, low ph anearobic environment and make you sick. I'm not arguing with you I'm just trying to get a handle on why.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 838292, member: 4362"] Thanks but I'm still confused. If the sauerkraut has a ph of 4.0 then would this not be enough? What can live in this high acid high salt environment? Its botulism safe after 4.6. I question this because my grandaddy always kept a barrel of kraut in the barn and they never did anything but fill it with spices, salt and cabbage. Of course this wasn't air tight either. So I guess I'm wondering what pathogen can live in a high salt, low ph anearobic environment and make you sick. I'm not arguing with you I'm just trying to get a handle on why. [/QUOTE]
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