I’m questioning whether or not my fermented beans are nonetheless safe to eat or no longer.
I added 1 tbsp kefir whey for each 1 cup of cooked bean paste and saved them in a no longer smartly sealing jar for 1 month. After after the third week I added salt into the jar for no matter reason why. The air touching floor evolved mildew, so I scraped off the higher 3rd of the jar. The remnant smells and tastes about the similar as beans after the traditional fermentation time (3-Five days).
Maybe vital section, that at first I made holes with a chopstick into the paste which then I coated with a layer of the combination.