Banana FPJ smells like miso
From the KNF library
The library says nothing about a miso or jerky smell in banana FPJ, so these sources can't confirm yours is good.
Judge it by the finish signs. Cho says fermentation is over when the fibers float, the color moves from green to yellow-green, and a sweet smell comes out (Cho, Theory, p. 71). The UH manual adds a light alcohol smell (Student's Manual, Basic Course, p. 34). For banana FPJ, Drake watches for a little white mold on top and a wooden spoon floating. That means the sugar hit super-saturation (Office Hours Ep. 91, 11:41).
If the sugar looks short, Drake's fix for a troubled can is to add more sugar to supersaturate (Office Hours Ep. 42, 36:50). For long-term storage, the UH manual adds brown sugar by weight to keep FPJ from souring (Student's Manual, Basic Course, p. 34).
Cho's only cutting advice here is to divide ripe fruit into four parts. It covers ripe fruit, not green (Cho, Recipe, p. 38). The sources give no slice size for green bananas.
Sources
- 11:41 Office Hours Ep. 91 (Sep 2023) — Pouring Off Banana FPJ, Mold In Vinegar, Neem For OHN · “Watch for a little white mold on top and a wooden spoon floating, meaning the sugar hit super-saturation.”
- 36:50 Office Hours Ep. 42 (Aug 2022) — Nematodes, NPK Cycling, IMO Microscopy, Soldier Fly Larvae · “add more sugar to supersaturate”
- p. 71 Cho, Theory · “the color changes from green to yellow green, and sweet smell comes out, which means that the fermentation is over”
- p. 34 Student's Manual, Basic Course · “there is a light alcohol smell due to”
- p. 38 Cho, Recipe · “Divide a fruit into four parts”
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