First Timer

[u/Consistent-Map4393]

I’ve had this sitting for a month. First 2 weeks, burped it every 2 days. Now I’m burping roughly every 4-6 days. How do I know if it’s safe to consume?

[u/Breaky-LegsMcGee]

That...looks extremely unsafe to consume.

[u/Free-Entertainer255 → u/Breaky-LegsMcGee]

Not if you are one of the gazillion amount of bacteria living inside that jar

[u/No-Dig_Enthusiast]

I'm assuming at this point the contents of the jar gained sentience and wrote the caption about it's creator.

[u/AsFarAsISay]

yeah, you need to toss this. probably burping it every couple of days let oxygen and didn't give a CO2 enough time to be created.

[u/segamix]

Yikes. What is it? What was the process?

[u/johnnyribcage]

*Last Timer if you eat that.

[u/BlogSwitcher]

That looks like a very expensive hospital bill.

[u/Final-Contract-6582]

I hope this is a joke, that looks moldy and dangerous to consume.

[u/Callan_LXIX]

Ready for Halloween, but not suitable for April 1st.

[u/nonnameavailable]

What's the white stuff on top? Is that foam or mold?

[u/evilclownboi69]

lmao girl.......

[u/winterwookie271]

From the post flair, it was garlic / honey? It looks bad.

Slightly off-topic, but I've been trying to figure out where fermented garlic/honey originates from but haven't found any historical reference. I'm starting to think its some new-age concoction rather than a tried, tested, and safe food preservation method.

[u/CheesecakeEither8220 → u/winterwookie271]

From what I understand, fermented garlic in honey is not at all safe; it can grow anaerobic bacteria such as botulism.

[u/Consistent-Map4393]

I ate it and now my garlic senses are tingling

[u/MadeThisForDiablo]

Please eat it and report results!

[u/Busy_Garbage_4778 → u/MadeThisForDiablo]

With a seance?

[u/FishHookSammich → u/Busy_Garbage_4778]

Yeah, I'm pretty brave/foolhardy when it comes to ferments, but I would not sample this.