Fermentbros, help!

What is this thing floating on my fermented veggies brine? They’re into the jar fermenting since 5 days with a starter, now I noticed this patina.

The smell is acidic and not foul or moldy, however it’s the second time I’m doing this thing and I still don’t want to die. Ok thanks.

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  1. 1 month ago
    Anonymous

    Better view

    • 1 month ago
      Anonymous

      Kahm yeast. You good

      • 1 month ago
        Anonymous

        It's a bit random based on what's on the vegetables when they go in. Sometimes you'll get these harmless yeasts sometimes not.
        Fermenting stuff is just kinda rough around the edges like this.
        It might be hard to believe but nobody gets sick from lactoferments, it just doesn't happen.

        Ook.
        Il keep watching and skimming if that thing comes back, however as I understand I’m safe unless I see actual mold.

        • 1 month ago
          Anonymous

          Even if you see mould you can just remove it.

          Bro is that all you're fermenting? If you plan on eating fermented shit routinely just get a fricking bucket. Like a straight up bucket. You don't need to seal particularly well since everything is so salted that other bacteria shouldn't be an issue. Right now I unironically have a 3 shredded cabbage fermenting in a bucket under my sink with a dish cloth over the top. Almost a week into the ferment and it's already got that nice tangy taste, but because there's so much shit in the bucket by the time I get to the bottom it'll have been going so long that it'll be incredible.

          This guy gets it

  2. 1 month ago
    Anonymous

    Stupid iToddler, crop then post

    • 1 month ago
      Anonymous

      Can’t you see that I fear for my life? I don’t have time for that

  3. 1 month ago
    Anonymous

    Just spoon it out

    • 1 month ago
      Anonymous

      Yeah but what is that and why it happened? The first time everything was perfect.
      How can I be sure that it isn’t mold?

  4. 1 month ago
    Anonymous

    It's just some yeasty shit that forms on top sometimes, don't worry unless it's fuzzy like bread mould.

    • 1 month ago
      Anonymous

      Thanks.
      It doesn’t look hairy, it’s almost transparent except these white spots here.
      I’ll scoop it out later.

      Yeah but what is that and why it happened? The first time everything was perfect.
      How can I be sure that it isn’t mold?

      Also what are these white bubbles?

      • 1 month ago
        Anonymous

        >what are these white bubbles
        It's just how it looks, I guess those are just more dense spots.
        See this actual mould spot, it's thicker and has more structure to it. Yeast are single cells but mould is a tangle of filaments, mycelium. Also I'm pretty sure it won't form just on the surface like that it needs a bit of exposed veggie to form on.

      • 1 month ago
        Anonymous

        If you are that paranoid save the veg(looks perfectly fine) and start over. If just spoon it out if it was me.

        • 1 month ago
          Anonymous

          Ok I’ll just skim that shit anon, I’ll report if I survive after eating this batch in 10 days or so.

          Probably the yeast has been caused by these piece of shit fennels that kept coming afloat, some small piece outside the brine probably was the culprit.

          • 1 month ago
            Anonymous

            >if I survive
            You really don't need to worry anon, brine + not eating stuff that smells like shit, it's very safe.

            • 1 month ago
              Anonymous

              He could get botulism from that if shit went south

              • 1 month ago
                Anonymous

                I believe botulism is anorobe, it grows in spaces without access to oxygen. What OP, who undoubtedly is a homosexual, has posted, is full of oxygen.

  5. 1 month ago
    Anonymous

    >if it's white, take a bite
    >if it's black, throw out back

  6. 1 month ago
    Anonymous

    Wow what the frick, this thing has grown a lot since I posted the picture

    • 1 month ago
      Anonymous

      dont eat that shit homie

    • 1 month ago
      Anonymous

      This has to be edited right?

      • 1 month ago
        Anonymous

        Why? It’s not

    • 1 month ago
      Anonymous

      that looks like something from an alien world

    • 1 month ago
      Anonymous

      It reacts to oxygen, neat.

    • 1 month ago
      Anonymous

      Looks like Brettanomyces.

      • 1 month ago
        Anonymous

        >Brettanomyces Bruxellensis is a yeast strain from the Saccharomycetes class. The resulting off-flavor “Brett” is named after it. Its characteristic horse stable, leather and tar smell can be found in many wines.
        > Its characteristic horse stable, leather and tar smell
        Yum!

        • 1 month ago
          Anonymous

          desirable when fermenting some beers and liquors

          • 1 month ago
            Anonymous

            leather i get but fricking tar and horse shit?

            • 1 month ago
              Anonymous

              >horse shit
              Don't you like white pepper?

            • 1 month ago
              Anonymous

              look up rum dunder pits.
              yeah wild yeasts and bacteria can add flavors to alcohol as esters are formed

    • 1 month ago
      Anonymous

      Anon, are you trying to start an apocalypse

  7. 1 month ago
    Anonymous

    Well I skimmed it the best way I could.
    Pic related is how it looks now, I added some salt for safety.

    Is it ok now or should I clean more?

  8. 1 month ago
    Anonymous

    The veggies inside look ok. No foul smells, it was lightly acetic but mostly sweet.
    There are some white bits floating and attached to the jar mouth though.

  9. 1 month ago
    Anonymous

    Here's an excerpt from a book for you OP, "The art of fermentation".

    • 1 month ago
      Anonymous

      Thanks anon, but this only makes me nervous. Last time it went perfectly without things like these. 🙁

      https://i.imgur.com/4jB4KsN.jpeg

      Well I skimmed it the best way I could.
      Pic related is how it looks now, I added some salt for safety.

      Is it ok now or should I clean more?

      So is this ok?
      I now closed the jar and put it back in the dark fermenting, maybe I should clean the jar better but I don’t want to use paper towels or other foreign things that aren’t stainless steel spoons…

      • 1 month ago
        Anonymous

        It's a bit random based on what's on the vegetables when they go in. Sometimes you'll get these harmless yeasts sometimes not.
        Fermenting stuff is just kinda rough around the edges like this.
        It might be hard to believe but nobody gets sick from lactoferments, it just doesn't happen.

  10. 1 month ago
    Anonymous

    Bro is that all you're fermenting? If you plan on eating fermented shit routinely just get a fricking bucket. Like a straight up bucket. You don't need to seal particularly well since everything is so salted that other bacteria shouldn't be an issue. Right now I unironically have a 3 shredded cabbage fermenting in a bucket under my sink with a dish cloth over the top. Almost a week into the ferment and it's already got that nice tangy taste, but because there's so much shit in the bucket by the time I get to the bottom it'll have been going so long that it'll be incredible.

  11. 1 month ago
    Anonymous

    could be lactobacillus cultures, they form a white sediment in the right conditions. What was in the jar before you used it for fermenting ? Maybe something oil/fat based is forming a top layer

    • 1 month ago
      Anonymous

      There was the previous fermented veggies brine, which I took 2 scoops and added it into another clean small jar that I then poured into the brine with the new veggies batch. I used the same jar after washing and air drying it.

      Pic related: the jar with the first batch of carrots which came out perfect

  12. 1 month ago
    Anonymous

    Gross

  13. 1 month ago
    Anonymous

    Use a proper vessel with an airlock. Alternatively use a clean place.

  14. 1 month ago
    Anonymous

    Update: I tossed away everything.

    The fennel was floating again and I’m tired of this shit.

    I’ll buy on Amazon some fermentation weights so this won’t happen again.

    Are the airlock valves needed or no?

    Of course in physical stores I can’t find anything and I have to look on Amazon, but they sell the caps with airlock bubbler attachment or the jars only, it’s not clear if they work on my jars.

    • 1 month ago
      Anonymous
  15. 1 month ago
    Anonymous

    botulism
    dont can your food
    and dont use wooden spoons

    • 1 month ago
      Anonymous

      Redpill me on the risk of wooden spoons?

      • 1 month ago
        Anonymous

        cracks in wooden utensils will retain enough material to produce botulism
        there are many cases of people contracting botulism this way
        imagine dying from a spoon
        well unless youre british

        • 1 month ago
          Anonymous

          Some chinese youtuber died from a wooden chopping board contracted ecoli from raw chicken

          • 1 month ago
            Anonymous

            I use plastic cutting boards or at least stainless steel.
            In the past I used wooden boards with raw meat but after thoroughly washing them with also vinegar and baking soda, I always placed them for hours on my balcony under direct sunlight.

          • 1 month ago
            Anonymous

            >chinese youtuber dies from ecoli off a chopping board
            >basic soap ad mechanical scrubbing action kills viruses and bacteria

            what are you implying anon

    • 1 month ago
      Anonymous

      Botulism can’t happen in acidic environments, that’s what lactic fermentation is about.
      Botulism spores would be instantly BTFO by based probiotics.

  16. 1 month ago
    Anonymous

    Those lids are not reusable, dingus. Get a proper gear and read a proper how-to before you accidentally have a nice day.

    • 1 month ago
      Anonymous

      TMDWU

  17. 1 month ago
    Anonymous

    Reminds me of my noob times. Use better containers: bigger, air tighter and letting CO2 release (one way). Total salt has to be 1.8+%.

    salt/(vegetables+water) > 1,8%
    2.5% proved reliable here.
    Screw jars are shit for that.

  18. 1 month ago
    Anonymous

    >dump brine out
    >replace with fresh brine
    >stick in fridge
    if you're really that worried

  19. 1 month ago
    Anonymous

    add some lemon slices to the top next time

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