Re: Fermented peanut butter soup?

[Guest guest]

I don't know what would have made it brew, but I think it would be

interesting if a person could analyze the microorganisms in it.

Peanuts are said to be universally contaminated with fungus and their

mycotoxins. But I'm thinking that the " good bugs " from the miso

might have had an effect on the mycotoxins...maybe even killed them

like lactobacillus does to " bad bugs " in raw milk? Or maybe the

fungi ended up being food for the miso bugs?

> Hi everyone,

>

> I'm posting this on someone else's behalf:

>

> " Have you ever heard of fermenting peanut butter? A week ago

> I had made some peanut butter soup with miso added to it. I forgot

> about it on the stovetop and two days later I opened the lid and

> the mix was bubbling away (although the heat was, of course, off).

> So I presume this is fermented peanut butter, the miso functioning

> like salt and whey in the regular fermentation process. I ate some

> and did not experience ill effects and froze the rest. I'm hoping

> peanut butter isn't some anomalous food that should not be

> fermented. "

>

> When I asked him if the miso was cooked with the soup, he replied,

>

> " Yes, the miso was somewhat cooked. I forgot after I wrote you that

> I had added carrots and ginger to this " soup " (it really did not

> taste all that great but, ya know, experimenting is necessary).

> Perhaps the sugars and salt somehow created fermentation.

>

>

> "

>

> Any thoughts on what could have produced this bizarre bubbling brew?

>

> ~

[Guest guest]

> > Hi everyone,

> >

> > I'm posting this on someone else's behalf:

> >

> > " Have you ever heard of fermenting peanut butter? A week ago

> > I had made some peanut butter soup with miso added to it. I

forgot about it on the stovetop and two days later I opened the lid

and the mix was bubbling away (although the heat was, of course,

off). So I presume this is fermented peanut butter, the miso

functioning like salt and whey in the regular fermentation process. I

ate some and did not experience ill effects and froze the rest. I'm

hoping peanut butter isn't some anomalous food that should not be

fermented. "

> >

> > When I asked him if the miso was cooked with the soup, he replied,

> >

> > " Yes, the miso was somewhat cooked. I forgot after I wrote you

that I had added carrots and ginger to this " soup " (it really did not

taste all that great but, ya know, experimenting is necessary).

Perhaps the sugars and salt somehow created fermentation. "

> >

Any thoughts?

> >

> > ~

[Guest guest]

>Any thoughts on what could have produced this bizarre bubbling brew?

>

>~

Anything left out will ferment ... if it has salt in it, or some acid, it will

tend to ferment with bacteria that aren't bad for you. But without

a microbiology lab you can't really way WHICH bacteria are in there!

Can't say as I've heard of fermenting peanut butter, but you bring

up a good point, it would be similar to soy, chemical wise, and soy

ferments nicely!

-- Heidi Jean