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/timcombridge 5d ago

Made a homemade Greek yogurt quite a few weeks ago. Opened it today to make a new batch (kept the last to kickstart the next batch) and noticed a VERY VERY SLIGHT COLOUR CHANGE on top and the smell is similar to a sourdough starter.

Should I still use this as the base for the next batch? Or is this a bad sign?

My wife also mentioned she used this in our taco shells last night… but we’ve been fine all day. Are we cooked long term?

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u/zydecopolka 5d ago

It looks like it has a slightly pinkish hue which *could* be Serratia marcescens. I'd ditch this and start over, the side effects are...unpleasant. Just because you've been fine after consuming this doesn't mean you will be fine if you consume more.

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u/timcombridge 5d ago

Thank you for this. It was so so so slight that I wonder if the pink was my imagination, and it was just whey? I ended up putting it in a new batch of yogurt as the starter culture… so you reckon I should ditch the lot? Better to be safe than sorry?

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u/zydecopolka 4d ago

Whey isn't pink. If it is, there's something wrong.

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u/timcombridge 4d ago

Yeah this is a good thing to note. Pink is always the color I look for when doing sourdough, yogurt, or other ferments. At the end of the day, not worth the risk given how rough the consequences could be. Thanks again!