I am eternally gratefull the practice is forbidden in Europe in organic cultivation. It's one of the small wins that fly under the radar. It's still a long way to people choosing for organic, awareness is the start of every change.
Sedathems
joined 2 years ago
I never understand why people would rather use a petroleum based oil for foodstuff finishes instead of edible plant based oils.
I am a total chem nitwit, would you like to explain me how you come to this ?
or, an organism thrives when everything around it thrives as well. Grow only as much as needed.
Theory of mind is a diverse field with many different views and consequences. I land in the 4e camp of epistemology, so I would say experience of insect are equally experiences of conciousness as human experiences. When you let go of human centric parameters the world takes on a very different visage. I liked this article about the 4e theory and it's implication on the breaking down of the divide between plants and conciousness. https://worldsensorium.com/what-plants-are-saying-about-us/
It looks like you have some air pockets in your mass. The aspergillus will keep making white filaments where ever there is a surface with a little oxygen present. If it is anything other, it will not survive competition with the aspergillus in the environment created by the miso so it will not survive mixing it in. There are few fungii capable of making you sick whilst also able to grow in the miso, and even then it's usually because of mycotoxins produced as a side product from the metabolic processes. This means they would have to be present in a very large amount, which inevitably makes the whole thing very easy to detect by smell and taste. Mix it in, and once the ferment is supposed to be completed, if it smells and tastes off, throw it out. But, I think more often than not you'll end up fine.
Side note, it's only since recent times people started fermenting in glass jars where everything is visible. Traditionally smell and taste were the only markers people used. Trust your senses!
Happy fermenting!
the mould can only survive on the surface. Mix it up and you'll be fine.
it's more in the philosophy ballpark, which shapes the interpretration of methodology and the consequences, in my humble opinion.