Miso for example. Or sourdough. Why can’t we add juices to starters or ginger and mushrooms to miso and ferment.
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Miso and sourdough have soybeans or grains, which microorganisms can thrive in and grow over a long period due to carbohydrates. Fermentation is where the carbohydrates (sugar) get converted to acid or gas as a byproduct (microorganisms such as yeast/bacteria/mold will consume the sugar). pH and acidity are also important since they can change the environment, allowing the desirable microorganism to thrive and prevent the growth of harmful bacteria. Kimchi is a low-pH food that is usually able to ferment for a long time. The food being fermented and the preservation method also is important when considering which foods can ferment for a long time. For example, meat and seafood can’t be fermented for a long time due to the possibility of bacteria (such as E.coli or Salmonella) contaminating it.
Some ingredients are not typically added because it introduces new microorganisms that can interfere with the fermentation process. To my knowledge, I believe you can add ginger or mushrooms to the fermentation of miso. Still, good hygiene and monitoring of the fermentation process are necessary to keep the process safe.
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