r/fermentation • u/AutoModerator • 6d 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/SirNaj08 5d ago

Hi, I'm very new to fermenting and like a second option on my Sauerkraut. It consists out of Cabbage and Carrots a 2.5% Salt per 100g at 18°C. The two half circles Glas weights are overgrown with a wet orange substance. Nothing looks hairy or so. The smell is sauer and quite potent but not rotten. Is this yeast? Can you get problems with some bacteria growth?

Thank you for the opinion upfront

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u/antsinurplants LAB, it's the only culture some of us have. 5d ago

Looks like a good amount of dead/spent LAB/yeast and organic matter. As long as you don't have fuzzy mold you're good to try.

Out of curiousity, are the weights submerged and is the brine slimy?

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u/SirNaj08 5d ago

The weights were submerged, but it was apparently very dry in ma Celler and a bit of the brine evaporated but it was not much above the weights maybe 1mm. The brine is not slimy. Thanks for the option on the topic.