Can Mold Hurt a Ferment?

It's a funky and often contentious topic in the fermentation world, but at the end of the day, if you're not working on a batch of tempeh of a craft cheese, you're probably pretty unhappy when you find mold on your ferment. Personally, I seem to take a more relaxed view to very small amounts... Continue Reading →

Fermentation Fail – Moldy Radishes!

Fermentation Fail Every fermenter will at some point experience a fermentation fail. This may be from an abundance of kahm yeast producing off smells, improper submerging of vegetables resulting in a layer of molded solids, or sometimes more mysteriously, a layer of mold that forms on the surface of the brine. It's sad, but it... Continue Reading →

Tempeh – Care For Some Mold With Those Beans?

(adsbygoogle = window.adsbygoogle || []).push({}); Unlike most of the fermentation projects I play with, tempeh is not a wild ferment, at least not where I live. Indonesian in origin, traditional tempeh is made by incubating soybeans at tropical temperatures - i.e., ambient temperatures in Indonesia - until an edible white mold grows in, usually within... Continue Reading →

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