You must log in or register to comment.
In Danish we just call it “luftkim” aka “airborne bacteria”. Sure, a fridge at 7°C might prevent the bacteria from groving, but it doesn’t stop it from existing.
On the one hand, sure. In the other hand, isn’t that why we soak the melon with vodka like this??
That’s preferable. It’s the reason why pickle or just in general try to make it as an inhospitable place for bacteria as possible. But even alcohol given oxygen and the right airborne bacteria can turn to vinegar.
Seems logical to me
