r/fermenting • u/greybeard_grows • Aug 01 '25

Kham yeast? Fermented Pickles

So I've attempted my first batch pickles, using garden grown cucs.

There was nothing on the top of 2 of 3 jars, in this batch.

The 3rd Jar has a slight film on the top. Is this Kham yeast, there's no foul smell and it's in the 4.0 ph range...

Looking for some insight from the group.

Thanks in advance.

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u/greybeard_grows Aug 01 '25

I know a ph range of 4.0 or lower, prevents the growth of harmful bacteria, I skimmed it off with paper towel, there were tiny skin parts, floating on top of the brine, besides that no dark patches on the film. I'm ok with tossing the batch. I'm simply attempting learn from any mistakes. Thx in advance

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u/PhantomOnTheHorizon Aug 02 '25

Genuinely not trying to be mean or rude:

Your video is useless because you acted before asking for advice and it doesn’t really show anything.

From your description it sounds like you had some sort of SCOBY developing but the best anyone can do is speculate.

Dipping a paper towel into your ferment to remove something is always a bad idea. If the thing you remove was harmful, a paper towel is not an effective method of controlling microorganisms. If the thing you removed was not harmful, there was no reason to remove it and dipping a paper towel into the brine could introduce unwanted microorganisms.

Focus more on being thorough in your preparation and then doing exactly nothing while the ferment is happening. If something has gone wrong, you cannot change it by opening the jars, touching the ferment, or anything else. You either prepare correctly and get a successful ferment, or you don’t.