Hey I'm Nick. I enjoy long walks on the beach, and in my free time, I teach people how to eat mold. Pictured: a deranged man (right) with a jar of pinto bean and ancho chili miso (left).

Hello everyone, Trying to make a Koji hot sauce and I noticed this yellow green part at the top. Is this just spent Koji or should I toss the ferment? Inside: scotch bonnets, garlic cloves, and sweet Koji starter, all in a 2% (including the weight of the produce) saline solution