Hi all,

On a related note, is sauerkraut ever a cause of botulism? I did a search on
PubMed for sauerkraut and botulism and did not find any information. I also
looked through several of the annual CDC surveillance reports, and asked a CDC
official, but could not get a definitive answer.

An academic website indicated that sauerkraut can become slimy due to some
strains of lactic acid bacteria, yet it did not indicate that this would pose a
health hazard. Leuconostoc spp. are part of the normal floral succession, and
they form particularly slimy colonies on solidified medium.

The procedures that use open crocks indicate that the Kahm layer and any
associated rot must be removed regularly during the fermentation, to just scoop
out any yeasty and/or moldy growth. I tried to avoid this by purchasing a Harsch
crock. I made a large batch in my new Harsch crock, using the low salt recipe of
Kaufman & Schoneck's "making sauerkraut and pickled vegetables at home." It
included 1.5 tablespoons salt for 12 pounds of cabbage, but it was also
inoculated with 1 liter of whey, as directed. The sauerkraut itself did not
appear mushy or smell spoiled, but the brine in which the cabbage fermented
ultimately turned cloudy and viscous. Since I could not find any referenced
information indicating that this really poses a health hazard if consumed, I
decided to try my sauerkraut and the kraut itself was crisp and tasty sour.
After transferring it to a refrigerator for longer term storage, the brine has
lost its slime.

Now, I am not recommending that you eat your kraut. I am merely relaying my
experience.

Does anybody know if there are dipsticks for home use to detect botulinum toxin?

Thanks in advance,

Donna, Southern California