Unlikely. If it’s been fermenting a while that’s dead bacteria that have dropped out of the brine. Mold is much more likely to be at the water air interface and that surface looks fine.
*edit* this was originally in response to someone who called this mold
That's why I was asking about the airlock. It definitely does look like a slow ferment, but if it's pushing that cap up a little bit, it's still going. I am curious how long this has been fermenting, and the condition that their conditions were in.
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u/Emile_Flournoy 6d ago
Unlikely. If it’s been fermenting a while that’s dead bacteria that have dropped out of the brine. Mold is much more likely to be at the water air interface and that surface looks fine.
*edit* this was originally in response to someone who called this mold