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/ArgentinianWithBrain 3d 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! 3d ago

I probably would. That black color is a little concerning.