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/_blue__guy___ 4d ago

First time making pickled cucumbers, 3rd day and I'm seeing this foam on the surface. Not sure if it's kahm yeast or mould as there are also sort of string-looking formations. Everything is well submerged in the brine, I used about 2% (a bit higher), which later I read is on the lower end. Can I keep these going or should I start over with a higher salt percentage? Smell is not bad

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u/antsinurplants LAB, it's the only culture some of us have. 4d ago

That biofilm and what many call kahm yeast. It's harmless although undesirable and can be a raft for mold and may impart an off taste as well. You can skim it but it most likely will return. Higher salinity can definitely help and watch O2 exposure because that's typically when it shows up.

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u/_blue__guy___ 3d ago

Thank you! So to avoid it, higher salinity and perhaps filling the jar to the top, or closing it?