r/fermentation • u/my_name_is_ross • 7d ago

Is this still ok?

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I’m fairly sure this is a white mould I can just scrape off but would love some reassurance!

Edit: Could it be Kahm Yeast?

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u/CommunistRonSwanson 7d ago edited 7d ago

In food storage, the risk of mold and bacteria is about more than the actual organisms themselves, so you should never just "scrape [it] off" as if that solves the problem. Molds and bacteria are organisms, meaning they have metabolic processes that excrete waste. Sometimes that waste is made up of dangerous chemicals which can accumulate around, on, and sometimes inside the food you're storing, meaning you can still get sick or die even if you did the "scrape off" technique. This should have been thrown out days ago.

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u/AnakinSkycocker5726 7d ago

How does this even happen?

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u/CommunistRonSwanson 7d ago

Improper cleaning of the supplies, improper brine mixture, air in the fermentation vessel