Do unsalted, cultured vegetables cause botulism?
Tara Carpenter, NC.
Originally published on October 28, 2012
This is the question I get asked most in the unsalted cultured food workshops I teach. People tend to be stumped on how cultured vegetables will stay fresh and safe if they don’t contain salt. Unsalted cultured vegetables are new to our modern day culture, yet they are a long lost food we are bringing back to the dining room table!
The salty ‘sauerkraut’ (German for ‘sour cabbage’) many people eat to get in a daily dose of probiotics didn’t originally contain salt. When natives of Poland, Germany, and Russia began to travel to America by ship they added salt to preserve the kraut for long travels. Somehow this way has stuck over the years, likely out of convenience and out of habit.