Botulism

[fiveNinePlusR]

I think it would be a good idea to amend the part about botulism:

"Note, a pH value below 5 is really desirable, since it prevents nasty bacteria such as boutulism to thrive and it is a clear indication that fermentation has occured. Normally it is however obvious from the way it smells and tastes."

botulism is not something you can actually detect with nose or taste. the only reliable way to know it is botulism free is if the ferment was successful and the pH is acidic enough. that said botulism is pretty unlikely if you follow this recipe since it doesn't thrive in a high salinity environment and a 5% brine is well above most ferments.

[yulman19]

This is correct