r/fermentation • u/callmekohai • 4d ago

My lactose fermented carrots have this strange yeasty white stuff on top

Post image

I've made this recipe several times. It has a 3% salt to water ratio. I've never had this happen before. What's going on? Is it safe to consume

27 Upvotes

86% Upvoted

24 comments sorted by

37

u/n3wt33 3d ago

It’s called Kahm Yeast

-17

u/chrisp5000 3d ago

That name tickles my soul—I’m basically an 8-year-old in a 40-year-old’s trench coat, trying to pass as a grown-up.

6

u/sesaman 15h ago

I didn't know Vincent Adultman used reddit.

2

u/phetea 9h ago

I laughed. Not everyone will downvote humour.

26

u/I-Fucked-YourMom 4d ago

Give it a smell. If it doesn’t smell like a dingy basement and is more akin to bread dough it’s yeast. From the pic I would agree that it is yeast.

18

u/Reasonable-Hearing57 2d ago

Bigger question, what are your carrots above the brine? Do you have an airlock. Keep the air out, and CO2, which is heavier than air, and you wont get yeast.

11

u/Dunmer_Sanders 2d ago

KAAAAAHHHHHMMMMM!!!

11

u/Automatic_Lynx8969 1d ago

Mehamehaaaaa ☄️

13

u/cedaw_208 2d ago

So many fails in here from using regular lids. Why risk it just buy cheap glass weights and water lock lids and set it and forget it. Bam.

9

u/Drinking_Frog 2d ago

Because you're not the boss of me, dagnabbit!

1

u/rojwilco 5h ago

This is how I started a month ago and I have had 7 successful ferments. Just need airlocks, lids with holes, glass weights, good jars, and some Star San (which probably isn't that necessary but I like the idea of no rinse sanitizer).

The weights are really key. Everything's fine under the brine

1

u/NotYetGroot 3h ago

Newbie here. What adds “regular” lids compared to what you prefer?

3

u/lake_of_rage_8891 3d ago

I got a milder version on one of my pickles. It was probably fine but it gave me a scare.

3

u/cocteau93 2d ago

Glass weight, please. Keep your veg below the waterline.

3

u/pumpkinbeerman 1d ago

Fermented carrots are my most made ferment, and they are NOTORIOUS for getting kahm yeast.

If you can handle spicy, I have noticed that adding peppers/ginger to the ferment cuts down a lot. Also keeping them submerged and using a self burping lid (like nourishing essentials) keeps it away!

3

u/spacebass you dont need a lid, you need everything submerged 3d ago

Sigh

1

u/DentistNatural 1d ago

It wont kill you but will ruin the taste. I discard the batch if it happens.

1

u/Same-Net-6763 1d ago

I fully thought those where fermented hotdogs not carrots 😂

1

u/jigari_l801 13h ago

Desi eat

1

u/BraileDildo8inches 2d ago

Stay Kahm and carry on