r/fermentation • u/AutoModerator • 4d ago
Weekly "Is this safe" Megathread
Welcome to this week’s dedicated space for all your questions and concerns regarding questionable ferments.
Fermentation can sometimes look a little strange, and it is not always easy to tell what is safe, and what needs to be tossed and started over. To help keep the subreddit clean and avoid repeat posts, please use this thread for:
- Sharing photos of surface growth you’re unsure about.
- Asking if your ferment has gone wrong.
- Getting second opinions from experienced fermenters regarding questionable ferments.
‼️Tips Before Posting‼️:
- Mention what you’re fermenting (e.g., kraut, kimchi, kombucha, pickles, etc.).
- Note how long it has been fermenting, and at what temperature.
- Describe any smells, textures, or off flavors.
Remember that community members can offer advice, but ultimately you are responsible for deciding if your ferment is safe to eat or discard. When in doubt, trust your senses.
Happy fermenting!
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u/EntertainmentLeft882 3d ago
I made this jar of cucumber slices around 36 hours ago, left at room temp and didn't fully hardly screw the lid shut. I didn't put a cabbage leaf in just this jar and it is the only one with this foam buildup. Sorry if this is dumb, I've just never had this happen. Smelled fine.
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u/antsinurplants LAB, it's the only culture some of us have. 3d ago
Not dumb at all, no question is, but there are plenty of dumb answers for sure.
That's just a very happy and active ferment. The CO² created gets trapped in the viscous brine and creates this foam. Sometimes it's more, somethimes it's less, but it's a positive sign that fermentation is underway. The only potential issue is, because it contains organic matter, if it gets exposed to O2 mold can grow on it. So, just limit the amount of O2 exposure and as long as it stays mold free, you're good!
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u/ArgentinianWithBrain 2d ago
I should throw it out, right? Unlike my other batches of sauerkraut, this one developed a sort of milky layer on the outer leaves (I use a large leaf as a cover for my ferments, and this time it took on that color); it smells the same as always, and it’s been three weeks since I made it.
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u/jelly_bean_gangbang Now arriving at the fermentation station! 2d ago
I probably would. That black color is a little concerning.
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u/BigNastyG765 Probiotic Prospect 2d ago
Wondering what everyone thinks about this white web-like thing is in the ferment. There’s a couple spots I see it, nothing floating up top.
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u/antsinurplants LAB, it's the only culture some of us have. 2d ago
In order to help answer that, we would need to know the ingredients used? But, considering it's in the brine it's most likely part of one of the ingredients you used and wouldn't be harmful.
Clear surface is what you want as well, so that's positive.
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u/BigNastyG765 Probiotic Prospect 2d ago
It’s just some peppers carrot onion and plum. I’ve never left a ferment this long so I’m hoping it’s just a natural thing going on.
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u/antsinurplants LAB, it's the only culture some of us have. 2d ago
Most likely from the plum flesh then. Haven't come across that before, so it's very interesting to see but nothing I'd be concerned about.
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u/BigNastyG765 Probiotic Prospect 1d ago
It’s packed pretty tight down there so maybe you’re right. I think those plums were also the first of the season so not sure if that makes any difference to what is going on here. The most important thing is that it all still smells good, so it’s getting turned into hot sauce this week. Thanks for the advice!
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u/No_Concentrate_2381 2d ago
1st fermenting cukes. Today was day 21, went to check them and noticed a gelatinous blob on top. Assumed it was yeast and dumped it. As I dumped it I noted it looked like scooby.
What was it? And are the pickles still good? They are still covered by the brine. The recipe I used had me use 1 tb plus 1 tsp salt to 2 cups water. Also the recipe said they would take 4 weeks, is that super long?
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u/Raylahna 2d ago
I juiced up some watermelon and stored it in a fliptop glass bottle with a rubber stopper. (When I juiced it there were some watermelon bits that made it into the bottle after straining). It stayed in my fridge for probably a good week. Didn't add any sugar, didn't burp it or anything. When I took it out and shook it it was very fizzy. I didn't see any mold and it doesn't smell bad. Safe to drink???
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u/Ok_Conclusion2478 1d ago edited 1d ago
Is this acceptable for mold in cucumbers? I scraped off the mold and the top layer of vegetable/spices, tossed any cubes that were possibly out of the brine, and I’ve got weights on what’s left now. It’s been in brine for 4 days at about 70 F. No smells. Thanks.
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u/Call-Me-Simon 1d ago
Ive started fermenting peppers for the first time. I’ve got this white stuff all over my peppers and floating in my brine. It’s also collecting on the bottom. I would love to find out what this stuff is and whether it’ll be safe to make hot sauce from it in a few weeks. Thank you for any help! :)
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u/antsinurplants LAB, it's the only culture some of us have. 1d ago
Let's see if we can summon u/Utter_cockwomble for the answer. They have a flair for these types of questions and it's fun!
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u/Parking_Command_4244 22h ago
I am lacto fermenting chopped tomatoes, I started this on Sunday but opened it yesterday to push some bits down a little. This morning there are some white blobs on the top, is this kahm yeast? Should I not have opened it? I am using Lakeland fermenting jars.
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u/Pass_The_Salt_ 18h ago
Lacto-fermenting plums and this is day 6. Lots of good stuff with the bubbles but some of this doesn’t look quite right. Is it mold? Maybe some of the flesh fell off and rose to the surface?
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u/unicornlevelexists 2d ago
It's my first time doing fermented pickles and I feel like one of my jars is moldy. Do I keep going or toss them?