Is this ferment safe? - Ask Extension
I fermented local garlic in local honey to help with winter illnesses in the house. Is local honey lower in ph? After two months on the shelf, I went ...
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Is this ferment safe? #856241
Asked December 09, 2023, 1:28 PM EST
I fermented local garlic in local honey to help with winter illnesses in the house. Is local honey lower in ph? After two months on the shelf, I went to use it today, and the ph is about 6? There’s still bubbles in it, no mold, and it looks and smells good.
I hear the ideal ph is under 5 to prevent botulism toxin
Should I boil it for some time, and then add some apple cider vinegar, or toss it?
Seeing conflicting information on the internet
Jackson County Oregon
Expert Response
With a pH of 6 I would say your garlic in oil is risky. Garlic is naturally a low acid plant food and honey can vary a lot in acidity and often also falls into the low acid food range of 4.6 and above.
The water activity of honey is low due to high sugar content. When the two are combined, it is hard to tell what the final water activity is so botulism toxin forming could be a possibility. Botulism has occurred in garlic in oil, and honey can also be a source of infant botulism in children.
Boiling it would denature the toxin if botulism toxin formed however, you would also destroy the bacteria that cause the ferment to happen. Adding vinegar would lower the pH however if the toxin is already formed in the honey, it would not destroy it.
I am not aware of any published research-based recipe for home use for making fermented garlic in honey at this time.
Thanks for using Ask Extension
Nellie Oehler
The water activity of honey is low due to high sugar content. When the two are combined, it is hard to tell what the final water activity is so botulism toxin forming could be a possibility. Botulism has occurred in garlic in oil, and honey can also be a source of infant botulism in children.
Boiling it would denature the toxin if botulism toxin formed however, you would also destroy the bacteria that cause the ferment to happen. Adding vinegar would lower the pH however if the toxin is already formed in the honey, it would not destroy it.
I am not aware of any published research-based recipe for home use for making fermented garlic in honey at this time.
Thanks for using Ask Extension
Nellie Oehler
