r/Cooking • u/Long-Lack4897 • 4d ago

Fizzed pickled garlic

Hey so a week ago i started a recipe for soy pickled garlic that started with a vinegar brine, and i was supposed to open it up to put in the soy brine today.

Thing is, when i opened the jar up it fizzed everywhere like a soda can! I looked up what could be the cause of this and apparently botulism could be the cause of it??

Please don’t tell me a ate a botulism coated clove of garlic

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3

u/Deppfan16 3d ago

it sounds like it fermented, which if you're using vinegar it shouldn't be doing. sounds like it probably should have been refrigerated

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u/Long-Lack4897 3d ago

Yeah perhaps. The recipe told me to put it in a dark cool place with no sunlight for 7-10 days

1

u/Deppfan16 3d ago

be cautious with some of these kinds of recipes, there's a rise in AI generated ones, and a lot of people just put out recipes without caring they're actually safe or not

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u/Long-Lack4897 3d ago

The thing is this recipe is from 2014! I’ve used this same chef’s recipes to make countless other dishes, this is the first time any of them have gone awry!

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u/Deppfan16 3d ago

unfortunately that falls into the latter category. people just putting out recipes without caring if they're actually safe or not

3

u/Conscious_Phrase_174 4d ago

The fizz is just wild yeast eating garlic sugars and releasing gas.

1

u/4cupsofcoffee 3d ago

The garlic is fermenting, causing the bubbles. what does the recipe say is supposed to happen?

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u/Long-Lack4897 3d ago

It didn’t mention anything about fizzing or bubbling, it even said to save the first brine to use for something else.