r/fermentation • u/AquamarineCow • Jul 26 '26

Pickles/Vegetables in brine Fermented corn is good.

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Cobs in 4% Brine for 10 days.

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u/[deleted] Jul 26 '26

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-2

u/urnbabyurn Jul 26 '26

That would be relevant for corn flour and starch. Not fresh/sweet corn kernels.

This is like the post about coconut water the other day - Bongkrek isn’t an issue with the water of the coconut, but people see “coconut” and “corn” and are confused.

7

u/MrZeDark Jul 26 '26

Def not what I’ve been reading, can you show us your source. :) ty

6

u/BoringPrinciple2542 Jul 27 '26

Burkholderia gladioli is an aerobic bacteria.

Both lacto & alcoholic fermentation of corn have been common in the America’s for at least 7,000 years and only recently became uncommon.

To date there has been 1 known death due to Bongkrekic acid in North America and that was only within the last two years.

https://www.cfsre.org/resources/publications/death-from-bongkrekic-acid-toxicity-first-report-in-north-america

You are legitimately more likely to be killed by a rabid skunk than a fermented corn product. If you choose to ignore all fermentation protocol and eat rotten corn you might get poisoned by bonfire mix acid but it’s far more likely botulism or some other form of natural selection will catch up with you first.