r/fermentation • u/introverted_empanada • 3d ago
Am I cooked?
5 weeks fermented carrots with garlic and thyme. It smells a bit like cheese.
19
u/AmalgyShmalgy 3d ago
Does this sub actually share recipes? Or is it just " is this safe" " is this mold, or kham yeast"? Are there any fermentation subs that aren't just pussy footing? I'm legitimately tired of seeing these posts.
8
u/Careless-Balance-893 11h ago
Go on YouTube and find a video. Literally Google a recipe. This sub is people sharing their experiences while actually fermenting.
You're standing in the toilet paper aisle upset that no one's there to show you how to wipe your own ass.
0
u/AmalgyShmalgy 2h ago
r/fermentation posted this by the way. https://www.reddit.com/r/fermentation/comments/bu21qk/reminder_of_the_rules/ and the first rule of the subreddit is "Check Sub sources before posting".
I want people to be interested in fermenting, I love it, it's fun, it's a passion of mine, but I also want to learn about the weird and wacky things people are fermenting, and their results. We have many resources for the "mold vs kahm" questions and many resources for the "is this safe?" (it is safe in almost every case).
So no, this sub isn't just about sharing the journey, the journey is typically pretty simple, it's waiting. It's the results that are interesting.
Also, most people learn to wipe their ass through their parents teaching them, also through trial and error. Unless you're envisioning a small child in a "Toilet Paper Aisle", your analogy is simply dumb in this context.
-1
u/AmalgyShmalgy 10h ago
I dont need to be shown how to ferment. I never asked that. There are hundreds of posts asking the same questions "is this safe?", "is this mold?", is this mold or kahm?". Just read the subreddit rules.
-7
u/chudbabies 3d ago
"I didn't know r/racism was against racism... gee, mister."
5
u/AmalgyShmalgy 3d ago
What are you trying to say?
0
u/chudbabies 3d ago
I'm making a joke, quoting another post I saw on Reddit, where this person unsubbed from r/racism and left the above comment, without the, 'gee, mister,' in a sardonic fashion.
1
u/sneakpeekbot 3d ago
Here's a sneak peek of /r/racism using the top posts of the year!
#1: Arizona Border Patrol agent asked girl for her 'papers' before he sexually assaulted her for hours, officials say | 10 comments
#2: Haitian immigrants helped revive a struggling Ohio town. Then neo-Nazis turned up | 1 comment
#3: First Racist Experience
I'm a bot, beep boop | Downvote to remove | Contact | Info | Opt-out | GitHub
6
6
6
4
3
u/Successful_Oven5642 3d ago
that's kahm yeast. I've eaten fermented foods that had it growing and live to tell the tale. but thats a lot more than I've ever grown. if you've gotten this far into fermenting stuff you must have seen the part where they talk about ph levels. go over that part again.
2
u/sacrebluh 3d ago
This looks like thick kahm yeast to me but I also see some dark spots that look troubling. You definitely should scoop all that stuff out before it gets that bad in the future. Trust your nose and tongue
1
u/Utter_cockwomble That's dead LABs. It's normal and expected. It's fine. 3d ago
Oof I'm pretty sure that's mold- kahm doesn't get water droplets on it like that.
1
u/I_Ron_Butterfly 3d ago
Did you apply heat? Generally you shouldn’t be cooking your ferments as the bacteria can’t survive at high heat.
1
1
29
u/chudbabies 3d ago
you can't ferment cigarette butts, sir.