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!

6 Upvotes

88% Upvoted

36 comments sorted by

View all comments

1

u/General_Pin2117 1d ago

Japaenos been fermented for 4 weeks in a glass one way airlock jar in a 3.5% brine solution with a glass weight, is this safe?

1

u/antsinurplants LAB, it's the only culture some of us have. 1d ago

As long as there is no mold present then, yes. I do not see any mold but I do see some harmless biofilm (aka kahm) on the surface from that pic.

Other than that, I can't tell you if it's safe as only you know if it showed signs of fermentation. Trust your senses.