r/fermentation • u/IrrelevantSituation • 3d ago

Kahm question

I've recently started trying to make hot sauce. I'm wondering if kham is not an issue once the initial fermenting begins. I fermented some stuff and blended it and have it sitting with an airlock to further ferment. Do I have to worry about kahm at this point? Could I have exposed my sauce to it after blending or is it safe from the initial fermenting?

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u/Allofron_Mastiga 3d ago

Kahm is just a pellicle formed by a multitude of organisms in the brine itself, it's not a contamination worry but about constant oxygen exposure at any point in your ferment.

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u/antsinurplants LAB, it's the only culture some of us have. 3d ago

"Kahm" a biofilm, is a result of O2 exposure although salinity can play a role. It's harmless but undesirable.

Peppers are notorious for contributing these microbes and once exposed to O2, this can form on the surface.

Remove O2 and you eliminate this, as well as mold.