Fermented peanut butter soup?

[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 on what could have produced this bizarre bubbling brew?

~