Is there a risk of botulism in fermented foods? Foodborne Botulism is very rare in the U.S. The environment that botulism prefers is the opposite of the environment we create when fermenting foods. The leading causes of foodborne botulism is improper canning techniques in home canned foods. The main method of fermenting vegetables and sauerkraut on this blog is lacto-fermentation. This … Continue reading Is there a risk of botulism in fermented foods?