Troubleshooting
Japanese: トラブルシューティング
Methods for addressing fermentation problems.
Common troubles: mold, off-odors, excessive discoloration. Usually caused by air exposure, poor temperature control, or insufficient sanitization.
White mold is often film yeast — remove it. Dark surface mold is manageable. If entire miso smells off, disposal may be needed. Recording troubles prevents future mistakes. Do not discard immediately when problems arise. Surface issues are almost always removable. Handling improves with experience. Mistakes are the best teachers in fermentation.