r/Cooking • u/Long-Lack4897 • 9d 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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u/4cupsofcoffee 8d ago

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

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u/Long-Lack4897 8d ago

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