A Meditation on Mold
August 30th, 2012 | Cultured Foods, D.I.Y., Traditional, D.I.Y., fermentation, good quality soya sauce, mold development, soya sauce
Stage one of mission soy sauce is complete and stage two is well underway. Stage two is the development of mold on the soya bean and wheat cakes. The original recipe called for wrapping the cakes tightly with damp paper towel and saran wrap. This didn’t work for me.
After about a week, I checked on my soy cakes and I found day-glo paper towel and very little mold. This didn’t seem right and I am sure the ancient Chinese peasants who created soy sauce didn’t use paper towel or saran wrap.
Plan 2: Arrange soy cakes on the back of mini muffin tins, squirt with a little water, seal them in and give them more time.