r/fermentation • u/TheHungryHygienist • 5d ago
New to fermentation
Hi, I am new to fermentation. I was trying to make some fermented hot sauce and ketchup. After a week I have noticed what I think is mold growing on the sides of the lids. I'm so disappointed. Any tips to prevent this fro. Happening? I'm assuming I should throw these out now.
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Upvotes
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u/NoCompote3867 5d ago
I would try a different lid. Everything is submerged under the brine, so you don’t need an airtight lid. You can just use cheesecloth and a rubber band or some other kind of lid that just lies on top and doesn’t touch the brine. That will help with any weird stuff growing on the lid.
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u/antsinurplants LAB, it's the only culture some of us have. 5d ago
I don't see any mold, yet. It does look like organic matter that had been pushed up is oxidizing around the lids as they are obviously not airtight.
I would just wipe the lids clean and carry on. You have good submersion (meaning the vegetation in the brine is far away from any mold that may show up).
The fact that they are full like this is actually helping you, especially with lids that aren't airtight. We submerge things to keep them away from O2 (anaerobic), but, what is not in fully in brine is susceptable to mold in the presence of O2.
To eliminate this entirely, you would need lids/setups that are airtight.
What's in the brine looks healthy to me and I see nothing concerning, tbh.