Sandor Katz wrote:Don't worry too much about oesophegal cancer. It is associated with high consumption of salty fermented vegetables, but the correlation goes away (according to the epidemiology) once fresh vegetables are introduced into the picture. Enjoyed in moderation and in combination with fresh vegetables, they actually have anti-carcinogenic compounds that can diminish cancer risk. Also, vegetables can be fermented with very little salt if you are concerned about sodium.
Judith Browning wrote:if tempeh has any mold color other than white, gray or black it is off and if there are any slimy places, off smells etc. I usually pitch the batch.