Date:   12/30/2010 6:53:02 PM ( 14 y ago)
Hits:   2,090
URL:   https://www.curezone.org/forums/fm.asp?i=1744980

Hello, I made some fermented fish sauce to the recipe in the book several months ago and it has been in the fridge. Only several weeks after I made it, it developed a furry whitish/greenish mould on the top, so I have not touched it since, due to fear of botulism, which apparently shouldn't breed in kefir/ whey...but why has this happened?! Does anyone have experience in making the fish sauce? Should I throw this one out? I could really do with the benefits of fish sauce as my teeth are not doing well but I've felt safer not to touch this!

Any advice would be greatly appreciated!
 

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