This thread's about 'bugs' rather than lacto-ferments, and I'm being a bit silly really!
I was just reminded about my mother's fermentation-related guilt
We ate insane amounts of friendship cake when I was a kid, as everyone in NZ seemed to have a bug going, you couldn't give the stuff away, it just kept breeding and my mum just couldn't chuck it on the compost. Luckily the chickens would eat it, but they weren't very enthused.
These days, it's kombucha-bug guilt, although the chickens really like the old bug, so that's ok!
I, on the other hand, have carried out unfeeling fungi and bacteria massacres .
Is my mother unique in her ethical struggle with fungicide?
Ok, I'm being very silly, but I'm genuinely curious: does anyone feel uncomfortable about killing extra microorganisms?
Why am I so drawn to cherry pie? I can't seem to stop. Save me tiny ad!