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.
This has been fermenting for a week. Discovered these little “balls”. Not certain if they are truly a mold or just kahm yeast. I removed them and also removed the large cabbage leaves underneath the weights as they had a bit of air exposure.
The brine smells and looks fine.
Should I keep going with it and see what happens, or pitch it?
I already know the answer. I just wanted to share and have comiserations about dumping 2 L of pickles. I did not use a weight. I've been so used to the lids where I can pump out the air that when I ran out of those lids and used a silicone nipple I completely forgot I needed a weight. Lesson remembered!!!
Lime pickle/achaar (right)
I followed this recipe https://www.simonmajumdar.com/fiery-hot-lime-pickle but now I have looked into it more, I am concerned about the use of oil and associated botulism risk…
I skipped out on the garlic
This is not a lacto-ferment it is cured and some may say preserved dish. It's fine, as the amount of salt you used will keep c. botulinum from reproducing. Over 5.5% salinity can have these effects, although acid is also an inhibitor and a factor, the salt alone will be enough.
No worries about that. Could be oxidized organic matter or could be acid that reacted with the metal ring/band. Slimy brine is typically okay, as that can just be pediococcus that is dominating and will usually get eaten up by other LAB in time. If the veg itself is slimy that's not a good sign, it doesn't happen often but can. As long as you can confirm activity and the surface is mold free, you're good to taste, now that you say it smells okay.
Not yet. That is the biofilm "kahm" and is harmless although undesirable. It will accumulate though and mold can grow on it, so be mindful of O2 expsoure, as that is why it's present.
Soy milk (with just soybeans and water) plus yogurt “starter” I had made previously with a probiotic pill, in the instant for 8 hours on low yogurt setting. Tastes a little beany and weird but not rancid, according to my guinea pig sister?
Found two forgotten bags from March and wondering if they are still safe. One is tomatoes that were quartered and salted to 3.5%. They have since turned into liquid and broken down completely. The second is a honey garlic ferment, I can smell it through the bag.
Do you guys think this is still safe to consume? Havent opened them yet.
I tried doing kraut the proper way by using salt only instead of a brine. Apparently it did not make enough liquid to cover and it looks like it has definitely gone sideways. Is it recoverable if dump the top layer or do I need to throw away the whole batch? This is I believe day 6 and it’s been like this for a couple of days.
How many days has it been fermenting, in that pic? It doesn't look like very translucent that's all. What salinity did you go with and what temp has it been in? Did you see activity at all?
That top portion has oxidized due to O2 exposure. That's is a lot of headspace (O2) as well, it's difficult to manage all that effectively. Those silicone lids are known to be an issue as well as a fyi. They are not airtight 100%. It may be worth starting anew in the end.
Hey! It's a cucumber kimchi and I think yeast. It didn't make as much liquid as I tought... Should I take the yeast out and add salted water to cover the vegetables? Thank you!
Guys forgotten preserved lemons, the recipe I followed said that I have to add lemons and coarse sea salt, that lemons would release the juice needed. What do you think?? Seems very strange
First time fermenting. I grew some different varieties of peppers this year so decided to ferment them in a 3% saline solution. Its over 3 weeks and when I opened them there was a bit of a garbage smell (like the odor of the juices that collect at the bottom of your bin). There are also some slimey white parts floating around and at the surface. No obvious hairy mold. Any adviced whether or not this is safe to proceed to make hot sauce out of?
i accidentally added salt by veg weight and not both water and veg. everything looks and smells okay and theres plenty of bubbles. mix of habeneros and long hots. is it safe?
If it's cucumbers then it may be on the low end. But overall, it will be fine as long as it's active. It's the activity that will confer safety not salinity. You just need enough salt to help competitive exclusion work in our favour in the beginning.
First time fermenting cherry tomatoes. There's mild growth on the surface of the brine but tomatoes are 2 inches below that and have a glass weight on top.
white layer on my ginger bug + pomegranate fermentation. it's been two days since i have put it to ferment and it hasn't bubbled yet. plus there's a white layer I'm seeing on the juice. it's on my ginger bug too. it's not smelling bad at least i haven't tasted it yet
In my first attempt to ferment jalapenos I've put jalapenos in 2.5% brine. They were made at the same time, with same batch of peppers, sitting next to each other on the same shelf. It's been around 2 weeks of fermentation now. There is a significant difference in the looks of them. One's brine is clear while the other one is murky. Did I do something wrong, or is this ok?
Im fermenting red onions at 3% salinity and when I opened them up to use them I got hit with a smell I'm not familiar with in fermenting. I am pretty sure the film is kham yeast, but idk what the white flakes are. My other jar is like this too, but I didnt get the smell when I opened it.
Well, that smell definitely sounds like both onions and kahm, tbh...lol
You are correct in your assessment of the surface growth and the flaky stuff is also kahm that has accumulated and at some point could turn into a pellicle. I do not see any fuzzy mold from that pic and as long as you don't you're good to skim and try. You have activity, so they are fermenting/fermented at least.
The growth is a result of O2 exposure and low starting salinity (less than 2% overall).
Hi all! It’s my first time making tempeh and I’m just trying to understand whats normal, attaching photos. Overall, they turned out white but when I flipped them over there was some grayish/blackish areas on the bottom. It smells fine to me, like regularly fermented. It’s been 48 hours since I started fermenting in the box which I believe was probably around 80°
Already scooped it off, does not smell bad. Opened the airlock yesterday because a pickle floated to the top. Now it had that growth. 3 percent salt per liter of water. Started the ferment last saturday. Could it be dead lacto-cells?
If you are referring to the biofilm on the surface then that is what many call "kahm" and is harmless although undesirable. It shows up when O2 is present and low initial salinity can contribute.
Okay, well that formula is good but only 10 grams of salt means the whole lot didn't weigh more the 350g and that seems low. What size of jars are those, because a 1L jar would require more salt than that for sure?
Unfortunately, these differences do happen with wild spontaneous fermentation where one jar is markedly different than the next for some reason. It's not common per se, but it does happen. But again, O2 exposure is why mold is there.
That jar looks fine so far. Just normal CO² foam (bubbles) and as long as they stay mold free, yo'll be good.
Ahh, that makes sense! I didn't have any fermentation weights, so I was using cling film to ensure the cucumbers were totally submerged in the brine, but I didn't screw the jar lid down at all just rested it atop the film.
I used a Bonne Maman strawberry jam jar. The jar itself holds 370g, and the water + cucumbers weighed 295g.
Hi, I am very new to Miso and this one is from April. As you can see I didn’t even grind the koji. But now I see this. Smells ok, kinda sweet. Thank you for advices.
White grime built up in brine when fermenting pickles, specifically at the bottom of the jar / settled on some of the pickles. Nothing smells off but a little scared to give them a try
That sediment is dead/spent LAB/yeast and is a normal part of fermentation. It's confirmation fermentation happened and you want to see that, tbh. As long as the surface was mold free, you've succeeded.
Making some white wine vinegar, using a culture from my previous two vinegars. This is the first one that has properly formed a mother, but I’m not sure if the white bits are mold or not.
First time making cider. It is a wild ferment so I don't know what yeast is in there. It is mostly krausen but small amounts of white mold is on top. The airlock was opened for a second by accident btw. It smells nice :)
im fermenting chillies and after like 2 days it got these white thingy, after googling I found that it's either kahm yeast or mold, but im too dumb to tell. Mold should have color but in early stage it could be white so im really worried that this is mold
Not easy to identify through the plastic container tbh. It does look like "kahm" as it doesn't appear fuzzy like mold. The baggie isn't ideal as that can trap organic matter in the folds and encourage mold to grow in them when O2 is present.
Mold can be white not just colourful, so be mindful of that. Kahm is harmless although undesirable but mold can also grow on it. Both mold and kahm show up when O2 is present. I'd wait it out so you don't add more O2 than needed and when yo're ready to open it inspect it better then and see if mold is present otherwise you can skim the "kahm" off.
Last year I started my first attempt at fermented hot sauce. I used homegrown hot peppers, blended to a rough puree with 1.5% salt, sealed in a vacuum bag. For the first few days I saw a little activity. There was some gas produced as that stopped it looking fully vacuum tight, but after a few days it stopped and never restarted. I kept massaging it and tried moving it to a warmer spot near the boiler but after a month or two, I left it at the back of a shelf and forgot about it for a year.
There is no visible mold/yeast growth and I'm guessing the bacteria never really got going. Should I consign it to the bin, or is there any chance it could be edible. My intention was to make hot sauce, so I would be boiling and adding vinegar and sugar, if I did use it.
I am fermenting cocoa beans first the first time. This white fuzz appeared on some of the beans after day 1. Smell was sour but not rancid, more like sourdough or wine/beer. I mixed it and left it and didn’t notice any new fuzz after day 2 and day 3. Day 2 still smelled sour but not as bad. Day 3 smells significantly less sour and slightly like chocolate.
Was the white fuzz mold? And is it still safe to finish processing and eat?
I don’t have a temperature control box for fermenting so I Jerry rigged one with a big plastic bin turned upside down. Inside is the beans in a bowl, covered with cheesecloth, and a lamp. Temp inside the container remains about 85 F. I wipe condensation off of container sides each day when I turn beans
It's very active and that's a positive sign. You just need to make sure the garlic stays coated and you burp the jar daily for the first week or so depending on the environment it's in. This is a slow process, so you just need to make sure the garlic stays coated in honey until it decides to sink.
Why are there white dots on my fermented beans? I can't get them of, but it tastes fine. They were fully submerged with chili flakes and there is no mold on top.
It’s my first time fermenting onions 2% brine. Pushed everything down with a shotglass. This is what it looks like after 7 days. Are the yellow bits and cloudy brine ok? Also the ferment has overflown and under the screwcap it has some dark green dried up moisture (see picture in my reply). It does smell good but I don’t want to get sick.
hello, i tried to make sauerkraut 2 weeks ago and kinda forgotten about it. the water in the jar has reduced and some cabbages is not submerge. i tried eating some and it tastes acidic and the cabbages taste and salt taste has gone. is it safe to it or did it failed?
As long as you can confirm activity and the surface was/is mold free it would most likely be safe to try. Mold is the main threat with exposed organic matter.
Found this in my sugar fermentation. the fruit is japanese kabosu , kind of like a lime. the sugar was just brown sugar. jar was sterilized and sealed. I've never had this appear on other sugar fruit fermentations, but I've never used this fruit before and not sure if this is mold or not. whats weird is it also appears on the bottom of the fruit that is submerged in liquid, not just the top exposed to air. thanks!
Dead/spent LAB/yeast and organic matter. It looks as expected from here. Mold will only be found on the surface/interface as it's an obligate aerobe, as a fyi.
Look like you're first go was a success my friend!
Fermenting rice wine using qu. Has been fermenting for a little under 4 days and I've been seeing these black dots and small white patches. Is it still safe to consume or is it over?
This has happened once before with fresh sauerkraut where it has super super dark/black spots/bits on the sauerkraut. I just opened the jar, so it wouldn’t make sense for it to be bad but maybe could be a bad batch? Is it just discoloration from the cabbage or mold possibly ?? It’s the Bubbies brand.
So far, it looks that way, but with the brine containing a good amount of organic matter I'd watch the O2 exposure at the surface if you want to avoid mold.
That white on the top is what many call kahm yeast and is harmless although undesirable. As long as you do not find any fuzzy mold you can discard the top layer (if you want) and carry on or process as intended.
It shows up when there is O2 exposure but so does mold, so be mindful of that. This is why submersion of all organic matter is very helpful at keeping unwanted growths away.
I was making a batch of preserved lemons, red chillis and black pepper in 11% brine. I made it in a fermentation jar with an airlock and my brine level was over the weights. After 2weeks I noticed the water level dropped and I found this on the weights so I immediately pulled them out but I don’t know if my lemons are safe. There was also a thin layer of Kahm’s yeast over the weights. Please advice
I've made a chilli jar of the following ingredients: fresh chillies, garlic, salt, thyme, basil, olive oil (top) and lime juice (bottom). But I noticed later than earlier that it was too much lime juice - is this an issue for pickling? Will the chillies go bad? My plan is to maintain this outside of the fridge. Everything was throughly cleaned with soap, water, boiling water and a drip of bleach.
Looks normal and expected from here. Good amount of sediment (dead/spent LAB/yeast) and blue/green garlic all let you know it's fermented/fermenting and acidifying well. As long as the surface stays mold free, you'll be good.
Any way to salvage this? Mold seems to have formed in my brine. I used a water-filled plastic bag as a weight for fermenting cabbage but unfortunately it seems like this was a bad idea
My first attempt at simple mead, 1 part raw honey, 3 parts distilled water (parts by volume) stirring vigorously a few times per day.
It was very bubbly for several days, significantly less now, on day 9. Yesterday (day 8) I noticed these white crusty bits floating around the edges of the top surface. Any idea what it is, and is it safe?
Hi all! This is my first time fermenting garlic in honey (fermenting anything, in fact). I used organic honey from a squeeze bottle and garlic that I bought last week. After watching a video on botulism and this ferment, I added some apple cider vinegar to the jar afterwards and swirled it in. The first couple of days there were a lot of bubbles and an overwhelming smell of garlic and honey. I've burped it twice a day and kept it in a dark room, turning the jar to coat the garlic every day.
Since yesterday when I open the pot to burp it, the garlic smell is still dominant - but if I sniff the jar itself there's an odd, funky smell. It's not sour, but it is quite sharp. The closest thing it reminds me of is the smell when I go to fill up the tank of my car. There is a small white foamy cluster on top, too. The apple cider vinegar I used does have some cloudy swirls in the bottom of the bottle, so it wasn't the freshest.
I have very little experience with fermentation, so I have no idea what's happening. Am i accidentally making garlic mead? Is my ferment already going off? Or is everything a-ok?
My sauerkraut smells like bleach. I'm reaching out because I'm reading conflicting info.
It's day 5 of my kraut and it bubbled over a little through the one way vent of my silicone lid. I see a lot of bubbles which may have pushed some cabbage up past my glass weight into the headspace. I've tamped down the cabbage to release the bubbles, cleaned the jar, and reset the weight.
I've read the smell can go away and be perfectly normal later but other posts say just toss it immediately. Info changes based on the wording of my search. Smells like bleach says toss it. Smells like chemicals says hold off.
I will trash it if it still smells bad over the weekend but I'm curious if anyone has input.
I've been fermenting this kimchi for around 1-2 weeks at 6°C in the fridge, it smells a bit sour and the picture shows my main concern. Should I throw this batch away or is it just Kahm yeast?
Looks like a good amount of "kahm". There could be golmaji there as well, but mold could be lurking in amongst the growths also but that's too hard to discern from here.
I am making pickled red cabbage (not sourkrout, it's only being fermented for 5-7 days). the first two batches were great, this is my third. It looks the same. But it smells distinctly horseraddish-y, the first two batches did too but this one smells overwhelmingly of it. I took a very small nibble amd it tastes the same other than the horseraddish-y taste, which is very noticeable. I did two things differently this time, and can think of three things that may be different, but ultimately, I'm not sure if it's a problem and if it's safe to eat.
First thing I changed was I used the core of the cabbage head (the core of 2 actually) because I noticed I liked the thicker bits that were crunchier, so I used the cores since I like eating those raw. There is also chopped leaves too, but it's about half core. Perhaps that has a stronger flavor or something and I didn't notice?
Second, I didn't stir the salt disolved before leaving it, I just poured in the amount and left it without stiring to disolve the salt cause I felt lazy.
The only other thing that may make a difcerence is maybe the cabbage was just a littoe more horseraddish-y?
Is your question regarding the smell because smells/odours are quite subjective in nature?
Unless it's an unpleasant or off-putting odur, then it's just part of the nature of spontaneous wild fermentation. Natural variations in the vegetation and preparation method(s) can very well be responsible for the noticeable difference in odour.
Ugh. I had this all typed out as a post and then it directed me here and now its gone. Oh well. This one will just be drier and to the point.
3.5% brine. Started 8/29. Red slimeish thing in the zip lock weighted bag which also had a brine inside. Dissipated after disturbing so its kind of hard to make out. Send it or chuck it?
That could be serratia marcescens bacteria and is not something you want to consume. Unless you used pink salt, then that colour is not normal. Pink salts contain iron oxide which can give off these colours.
Unless you can confirm it's iron oxides, then I would be concerned where this colour came from.
My first ferment of the season and it’s got this kind of blob ring? I had looked at the jars a few times to check for bubbles and tilted the jars so maybe some film made a ring? Not really sure about this one. Peppers, beets, onion, garlic in 3.5% for four weeks.
This is maybe the third time I've tried making pickles with this or similar results. I thoroughly cleaned the jar and lid and used enough salt, but within perhaps a week it develops what looks like mold. Has something impregnated the jar or lid (which has wax on the outer rim), or am I just bad at selecting or washing pickles? I try to keep them submerged by packing them in.
I'm wondering about that, because I just noticed signs of mold in a new batch where I used a new lid and everything is totally submerged. I made fermented beets with the same water source but they only got some Kahm. Maybe I'll try boiling the water and putting the jar and lid in the dishwasher.
Hello
I am making apple cider vinegar for the first time.
I made it from crushed apples. I also added honey and cane sugar. I strained the batch after 12 days. Now white film is forming on the surface. I am afraid it is kahm yeast. Is there something to do about it or i should toss it?
It smells like cider with a hint of vinegar. No foul smells.
Pictures are in the comments. Since i was not able to post them here
I made sauerkraut on Aug 12th, 4% salt. After a week it was good, week 2 was also good. I thought it would keep fermenting on the counter but 2 days ago I opened it up & there was mold on the lid, the mouth, & side in it. What should I have done differently?
Mold is an obligate aerobe and requires O2 to grow. So, the solution is to remove or reduce O2 exposure and clean up any organic matter that is visibly exposed.
Hello Guys, is this Kahm Yeast or Something else? I pressed the Sauerkraut too hard i think and the water standing on top was Not able to penetrante into the air bubbles at the bottom of the jar. I tasted it 2 days and ago and it was fine, only very sour. Its 3 Weeks into Fermentation right now.
ive fermented quite a bit previously but I tried my first garlic ferment. Its been close to a month in a room around 70F, and smells ok but seems a bit cloudy. Burping the jar is major garlic smell. but some of the cloves look like they are heading towards transparent ?
I have been fermenting Fresno chiles for about a week now, and have noticed this white stuff in between the layers. I have had a weight on it the whole time so there haven’t been any pieces breaking the surface. It’s been at room temp about 70 degrees. Doesn’t smell off, has a bit of a smoky smell actually. Is this normal?
Howdy all! Very new to fermenting. I just ran a recipe of cucumbers with gochujang for 4 days and they seemed to turn out fine. Not a ton of bubble action, though.
In the same run, I also did a batch of sliced fresno chillis with garlic and lemongrass. I've had those going for 2 weeks and have seen almost no bubble action, and this is what the top looks like after I took the lid off to peek today. Smells totally amazing, but this is the first time for me. This has been sitting in my closest in San Francisco in the dark with ambient temperature around 65-80 degrees
Edited to add: Just bought a ambient thermometer and some ph testing strips! :)
Do you have a specific question regarding this ferment?
The surface growth is biofilm (aka kahm yeast) and is harmless although undesirable. I can't tell is there is mold in amongst it but I don't see any from that pic but you'll want to confirm that. You can test the brine with your strips for reassurance that it was active enough to acidify well.
Thank you!!!! Gonna test that bad boy. Is it purely dependent on the pH rather than actually seeing a lot of bubble action? I definitely didn't notice any mold among the ingredients.
Fermentation produces a number of visual cues one can use to verify an active ferment. It's that activity that preserves the contents through competitive exclusion and acidification. Not all ferments produce a good amount of CO² that one can see visually. In the absence of visual CO², you can see if there is sediment, cloudy brine and opacity change in order to verify fermentation.
For me, I do not test pH and haven't in 20+ years and solely rely on those visual and olfactory cues. But, the reason I suggest you test your pH is because I did not make this and have no clue about it other than a pic, so this is the best practice to determine safe acidifiction when helping others.
We just want to rule out that it's not a lack of fermentation versus a surface growth due to O2 exposure alone.
Made amazake in a fermentation chamber that was nominally at 60 C / 140 F using an Inkbird plus a 3D printer heat mat. It seems like due to temperature probe placement though the amazake itself was probably not that hot. It fizzed a bit when I opened it (had the lid on tight against advice so I could lay the jar sideways). Smelled mildly funky but a small taste was ok. No obvious mold. Thoughts?
Probably won’t mold at that temp, but holding at 140 could be high enough that fermentation won’t occur very well (approaching the upper limit for many bacterial species). Not super likely to go bad, did you check the pH as a sort of second test?
Hello, I've fermented this mix (scotch bonnets, carrot. Onion, garlic, small piece of ginger) in a 3% brine for two weeks. Going to make hot sauce out of it. It's pretty cloudy and there is a little white sediment on top. I think it's safe though. What do yall think, am I good to go?
I didn't notice this piece of pineapple rise off from the rest of my tephache. It got moldy on that tip. The rest of the Tepache is bubbly and looks good. Can i still have the rest of it? It fermented for 3-4 days
Mold is like an iceberg, what you can see pales in comparison to what lies beneath. Toxins. Toxins lie beneath. I know it's not what you want to hear, but please toss all of this. It's not worth the gamble.
I guess i was hoping that the yeast in the water would be killing the mold in the fruit that's touching the liquid. You're right though I'm sure, I'll play it safe, I'll throw it away. Thank you for the advice.
I'll also admit that i decided to take a risky sip. It tasted amazing, but it was surprisingly not really fizzy at all. I decided to spit it out to be safe. I'm admiting this because I want to ask: the fact that it's not fizzy, combined with that bit of mold, does that mean it simply didn't ferment right? There were lots of bubbles in the liquid that seemed to be the fizz of a ferment.
Well, yeah, its not going to be "fizzy" until a second ferment. I mean, you can see the carbonation (bubbles), but those don't dissolve well into the liquid without being trapped/chilled. Maybe a mild effervescence, but not really more than that until the 2F/fridge. So, no, it's not that it didn't ferment right, it just isn't finished yet.
Glad you spit it out though, no one likes the trots 😉
Thanks again for the advice! Sorry for the late reply.
When I said "kill", what I meant was the thing that yeast and good bacteria do where they outcompete mold and bad bacteria in a ferment, and don't let them become alive in the first place, if I understand all of that correctly. Kill was definitely not the right word.
Anyway, the liquid was all poured out, and all the fruit chunks were put in my compost!
Heh, they can outcompete foreign bacteria/yeast, but if it's not acidic/warm enough, I'm not sure there's much even a healthy culture can do to thwart mold.
is this mould or yeast? First attempt at hot sauce. The large black bits are some thyme leaves that got stuck. Smells good but is fluffy with black speckles in it
Help. Today is my 10th day off daily feeding ginger bug. I'm using filtered water from water purifier and raw unrefined sugar. Still no bubbles. It smells sweet and a bit yeasty. Is this still good
You been feeding every day? That's too much, dump out two thirds of the water and add fresh water. Stir and taste, then decide if you need to add a tbsp of sugar. You should start tasting it every time you think you might add sugar, if it's sweet, then don't add, just stir.
This was it. cc: u/Kraden_McFillion
I did as you said. it became active again, started bubbling.
But I am at a next hurdle. I made the drink with 100ml ginger bug + rest of the water + fresh orange juice + a bit ginger and about 50g unrefined sugar.
Just 24h in this is started fuzzing but there's a white foamy film at top. What does this look like. is that safe?
It's a little hard to tell, but it looks similar to rafts I've seen when I got too much fruit pulp through the brew bag. Could this be a little bit of orange pulp? Keep an eye on it and if it doesn't change by the time its ready, and it doesnt smell off, my guess would be pulp.
you are right it could be pulp because I didn't use fine mesh sieve to filter out oranges. plus it's sitting at bottom too. this stuff goes up as soon as I flip the top to burp.
Do you hear fizzing when you jostle the jar? If so, use it. If not, it's probably been over fed. Most recipies call for too much feeding. Those recipes can work, but they can also fail.
Fermented foods (like my recent awesome btw batch of sauerkraut) eaten before air travel can cause unforeseen drama. To make a long story short, someone posted a thread on Reddit about how bad my gas was on a recent flight to Hawaii. Yep.
And now, my brother in law won’t shut up about it. (Neither will my cousin Frank… but that’s not a surprise.)
Hope this brings a smile to y’all! I’ve learned so much here and appreciate you guys. Ferment on!
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u/Bumblebird123 34m ago
Question about kraut
This has been fermenting for a week. Discovered these little “balls”. Not certain if they are truly a mold or just kahm yeast. I removed them and also removed the large cabbage leaves underneath the weights as they had a bit of air exposure.
The brine smells and looks fine.
Should I keep going with it and see what happens, or pitch it?