u/barefoot_fiki

So, read online that people often ferment beans with Koji to make Anko.

But, could the same be achieved with diluting unpasteurized miso in some water and then soak the beans?

Likewise, why can't miso be used as a starter/ backslop another soybean miso mix?

TY

Hi all,

My kefir smells like sourdough. I'm guessing it's more yeast activity? I'm afraid that the probiotic benefits are less?

It used to have a specific kefir smells like those from the store. But I began to buy raw milk, pasteurize, inoculate it and now it smells doughy. I eat it, it's okay, but what are your views on it?

Thanks in advance