Is it okay that my kishk is moldy?

[appalachian_grrl]

My kishk has been on my countertop for exactly one week today. I've stirred it every day, and it definitely has the sharp odor that Katz talks about in The Art of Fermenation. I've noticed, however, that it also has some mold.

Is this mold okay? Is it part of the process? It's throughout the kishk, so I don't really think there's any way to remove it.

[nofuturenocry]

My kishk is two week old. I keep it in a glass jar with a glass cover.
Sir daily. I don't see mold in my "chesse", but it covered by thin white crust.

Good luck with your food experiment.)

[khoomeizhi]

i realize this was an oldish question - i just joined.

i had about the same thing happen to a batch of kishk. took on a pretty amazing blue cheese smell/taste. considering my main use for it is as a soup starter (i.e. will be very well cooked), i never really worried about danger from any particular organism. never got sick after the soups, either.