I'm interested in creating some traditional fermented Asian condiments from scratch at home. There's a fermented tofu I'm interested in making (goes great with ong choi/water spinach), but based on what I've read so far from home experiments others have done, it appears to produce mold in the process. Any tips on how to make sure I'm doing this safely at home? Any good books on fermentation that others can recommend?
Thanks!
Karen
