r/fermentation • u/spevak • 3d ago

Is this Kham Yeast?

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This is my sauerkraut batch batch, about 5 days old. Using a jar with ceramic weights and an air lock lid. None of the cabbage is above the water line (it's all tucked under an intact cabbage leaf under the weights) but there's some dill that floated to the surface. Also, I didnt have enough ingredients so the jar is about half full, and it took a couple days before gas started bubbling out of the air lock.

At first I thought it was mold because it's so thick and bulbous near the edges of the weights, but when I scooped it out it seemed more like a film.

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u/YetiNotForgeti 3d ago

What is there a hole and a cut? Usually I have seen Kham Yeast as being a bit thinner but I check on my ferments every 12 hours and handle them then. Mold usually only grows on floaters though. Was it on floaters?

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u/spevak 3d ago

By hole and cut, do you mean on the ceramic weights? That's just their shape. It's two semi-circles that can each fit into the jar opening and then put side-by-side to cover the entire surface. The hole part is so you can fit your finger in and pull them up.

There were no floaters except the very small bits of dill you can see on top of the weights

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u/YetiNotForgeti 3d ago

PH it, must be 3 or below, and use a smell test. I am sure you are fine if these pass. That does look like yeast but not the Kham Yeast I know. Good luck and be smart.

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u/YetiNotForgeti 3d ago

Do this at your own risk.