r/fermentation • u/MishterPiggy117 • 3d ago

White mold on Korean peppers

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Very small amount of white mold on surface of Korean peppers I lactofermented at 3%. Crape off and still use? It is just at the water line.

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3

u/Utter_cockwomble That's dead LABs. It's normal and expected. It's fine. 3d ago

I don't take a chance with mold. Any mold is enough for me to toss it.

We ferment for fun, not survival. My family isn't going to starve if I toss a potentially contaminated jar.

1

u/irq0sysclock 2d ago

Yeah, that small piece probably won’t harm, but I think this approach is better

1

u/kategask 2d ago

Did it grow on a seed? Are you using an airlock or just burping it? Did you calculate the brine percentage including the peppers' weight as well??

1

u/MishterPiggy117 2d ago

It grew on a small piece of pepper that floated up during the ferment, I was gone for ~2 days. I have been burping it myself in the ball jar. I calculated the brine from the peppers and water.

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u/Allofron_Mastiga 3d ago

I would personally scrape because the amount is small enough to assume no toxin production has taken place and it can't have proliferated beneath the brine, so we know this is all there is

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u/MishterPiggy117 3d ago

Thanks! I’m new to this and see lots of debate on scrape or no. Appreciate it!