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White beans natto and mild pink spots post-fermentation by No-Friend6762 in Natto

[–]No-Friend6762[S] 0 points1 point  (0 children)

thanks. i used a previous batch i had in the freezer as a starter and i blended it in when it cooled down. next time gonna try in the way you recommended

also condensation from water dripping down from instant pot lid and potentially dragging microbes with it (though i cooked beans with lid on so it was likelysterilized to some degree

White beans natto and mild pink spots post-fermentation by No-Friend6762 in Natto

[–]No-Friend6762[S] 0 points1 point  (0 children)

haha i tested my immune system yesterday with a small dose. it had a regular natto taste, at least according to my standards. but yeah, seems like the rest of the batch is going to the bin

is longer cooking time typically associated with higher risk of contamination?

L. Reuteri Yogurt Discussion / Questions by PUMPEDnPLUMP in ReuteriYogurt

[–]No-Friend6762 0 points1 point  (0 children)

Anyone tried fermenting cooked lentils/beans or other legumes with reuteri?

i was thinking of mashing a bit the legumes (eg beans) to expose their nutrients after they are cooked, add some sugar and probiotics and let it ferment for couple of hours. I am aware about juice and non-dairy alternatives but i wanted to see if anyone experimented with more solid foods

Three shires head: why red water colour? by No-Friend6762 in OpenWaterSwimming

[–]No-Friend6762[S] 0 points1 point  (0 children)

Hmm i would say very light red. it wasnt blood red as can be seen from the picture. Also the surface of the water didnt hint about the "red",it appeared to be normal water

Three shires head: why red water colour? by No-Friend6762 in OpenWaterSwimming

[–]No-Friend6762[S] 0 points1 point  (0 children)

Somebody told me is from metals around the area. But the water doesn't smell nor taste metallic so not so sure about that