In the October issue of the magazine, Popular Mechanics, Wylie Dufresne explains how aged food doesn’t always mean bad food. In his article, Durfesne explains the differences between “Bad Rot,” and “Good Rot.” Intentional rotting such as dry aged, fermentation, or ripening create the unique conditions in which desirable microbes may flourish while unwanted microbes die off. This means that rotting foods are not all bad. In the article, Wylie states that Sauerkraut is an example of “Good Rot,” were salted cabbage remains preserved for longer than normal due to Lactic Acid Bacteria. So called “Good Rot” is when a protective layer of mold or bacteria forms in food, acting as a shield against unwanted microbes. Ribs stored in a cold and humid
