Green Chili Sauce ft. Barley Koji
5/26—Day 10
I let this go a little bit longer than I wanted to without checking on it. I know from the 30 Days of Shio Koji logbook that koji in brine (at least rice koji, anyways) is most active at around the week to 10 days mark.
Well, it’s been 10 days and things are definitely fermenting! As promised, I will show you everything including the stuff that isn’t so clean and camera-friendly. I’ve got a little bit of kham yeast growth, but since the cabbage leaf was pushed up out of the brine slightly it didn’t have much room to grow and came away in these little bits, which I’ve done my best to scoop out. Kham yeast isn’t dangerous, but it’s not particularly appetizing and can indicate that mold will be on its way.
Something I should have done when I packed all of this in the jar is to add a weight on top to keep things better submerged, but at the time I had no glass weights left! I managed to scrounge one up, so hopefully the rest of the ferment should be relatively uneventful. I do expect more kham yeast, which is an early indicator that I probably need to watch out for mold.
