I just dropped the price of
the permaculture playing cards
for a wee bit.

 

 

uses include:
- infecting brains with permaculture
- convincing folks that you are not crazy
- gift giving obligations
- stocking stuffer
- gambling distraction
- an hour or two of reading
- find the needle
- find the 26 hidden names

clickity-click-click

  • Post Reply Bookmark Topic Watch Topic
  • New Topic

How do you make the difference between safe fermentation/mould and spoiled food?  RSS feed

 
Xisca Nicolas
pollinator
Posts: 1341
Location: La Palma (Canary island) Zone 11
27
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Of course nose and tongue are indicators, but I would like to know more... without reaching spoiling or unhealthy stages.

I would like to preserve with fermentation and fungus, and I have NO FRIDGE by choice.

At the moment I buy sauerkraut. When I keep the jar a few days, some white fungus are developing.
Is it still safe?

I have bought some other lacto-fermented veggies like grated carrots, etc, and many times, the lid has been put over a piece of food, and it was not air tight.
=> the result is a more acid taste... it can even be fizzy, picking the tongue like cider!
Is it still edible?

I have bought a fermented goat cheese, and now I keep adding fresh cheese into my inox box (with an inox lid).
inox... I mean stainless steel, so much quicker!
I eat was has become transformed = creamy.
should I mix it or just scrap the surface ?
Is there a mistake I should avoid not to spoil my cheese?
 
Think of how stupid the average person is. And how half of them are stupider than that. - Carlin But who reads this tiny ad?
The Earth Sheltered Solar Greenhouse Book by Mike Oehler - digital download
https://permies.com/wiki/23444/digital-market/digital-market/Earth-Sheltered-Solar-Greenhouse-Book
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!