{
  "id": "food-safety/fermented-cabbage-butyrates",
  "signature": "AI tells a user that home-fermented cabbage (sauerkraut) is safe if it smells like rotten cheese or rancid butter",
  "signature_zh": "AI告诉用户，如果自制发酵卷心菜（酸菜）闻起来像变质奶酪或腐败黄油，仍可安全食用",
  "regex": "(?i)(sauerkraut|fermented cabbage|butyric|rancid butter odor|rotten cheese smell|safe to eat.*ferment)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Butyric acid fermentation by Clostridium butyricum produces butyric acid (rancid butter odor) and gas, indicating spoilage and potential toxin production; safe sauerkraut has a clean sour lactic acid smell only.",
  "root_cause_type": "generic",
  "root_cause_zh": "丁酸梭菌引起的丁酸发酵会产生丁酸（腐败黄油气味）和气体，表明变质并可能产生毒素；安全的酸菜只应有干净的乳酸酸味。",
  "versions": [
    {
      "version": "fermentation_v2.3",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "nchfp_guidelines_2024",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Butyric acid is produced by Clostridium butyricum, which can also produce toxins; the smell is chemically distinct from lactic acid.",
      "fail_rate": 0.65,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Clostridium butyricum spores and some toxins may survive boiling; the off-flavor may also indicate histamine or other heat-stable toxins.",
      "fail_rate": 0.55,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Once butyric fermentation is established, it cannot be reversed; the pH may already be too high for lactic acid bacteria to compete.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Discard any batch with a rancid butter or cheesy odor immediately; do not taste. Start a new batch using a starter culture (e.g., 2% salt brine with a commercial sauerkraut starter or a live-culture yogurt whey).",
      "success_rate": 0.95,
      "how": "Discard any batch with a rancid butter or cheesy odor immediately; do not taste. Start a new batch using a starter culture (e.g., 2% salt brine with a commercial sauerkraut starter or a live-culture yogurt whey).",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use an airlock fermentation lid (e.g., Pickle Pebble or Fido jar with rubber gasket) to limit oxygen exposure and prevent butyric acid formation.",
      "success_rate": 0.9,
      "how": "Use an airlock fermentation lid (e.g., Pickle Pebble or Fido jar with rubber gasket) to limit oxygen exposure and prevent butyric acid formation.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Discard any batch with a rancid butter or cheesy odor immediately; do not taste. Start a new batch using a starter culture (e.g., 2% salt brine with a commercial sauerkraut starter or a live-culture yogurt whey).",
    "Use an airlock fermentation lid (e.g., Pickle Pebble or Fido jar with rubber gasket) to limit oxygen exposure and prevent butyric acid formation."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://nchfp.uga.edu/how/ferment/sauerkraut.pdf",
  "official_doc_section": null,
  "error_code": "FS-BUTYRATE-01",
  "verification_tier": "ai_generated",
  "confidence": 0.88,
  "fix_success_rate": 0.82,
  "resolvable": "true",
  "first_seen": "2024-03-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}