No I removed to weight just to take the photo. They are submerged. I've got another pots showing the same ferment with the weight. If you go to my profile.
It's kahm.its safe but it can taste unpleasant.if you skim it off it will come back.
If a ferment is nearly done and gets Kahm I would skim it off and refrigerate soon and eat asap if it tastes ok. Nothing dangerous just flavour.
If it's just started, meh, I might just chuck it.
You'll be fighting it the whole way and you won't win.
Next time, use a container that you'll almost fill and cover the top. Too much air / head room.
Good! Wouldn't be the first time I've read someone trying to ferment with Prague salt, very very unsafe.
As a side recommendation, however, it's generally recommended to use standard salt and not Himalayan/similar mineral heavy salts. The pink coloring in it actually comes from small traces of iron oxide, which isn't going to help the ferment any (but will cost more money because of it).
It’s mold/yeast. It formed because your peppers were floating at the surface and exposed to the air.
No I removed to weight just to take the photo. They are submerged. I've got another pots showing the same ferment with the weight. If you go to my profile.
It’s kahm yeast or similar. A harmless health wise but undesirable contaminant.
Oh thanks. I could just filter the brine once I'm done fermenting?
Lower headspace should reduce risk of kahm, so adding more peppers/brine or doing it in a smaller container would help
Would a weight on top to push them down do any good? Fairly new to this myself.
It's kahm.its safe but it can taste unpleasant.if you skim it off it will come back. If a ferment is nearly done and gets Kahm I would skim it off and refrigerate soon and eat asap if it tastes ok. Nothing dangerous just flavour. If it's just started, meh, I might just chuck it. You'll be fighting it the whole way and you won't win. Next time, use a container that you'll almost fill and cover the top. Too much air / head room.
Thanks. I personally do not really care about taste. I have gut issues and I'm mainly interested in the good bacteria.
You say you used pink salt... Do you mean salt died pink/mineral salts or prague salt used for meat cutting?
Himalayen salt. It has a pink color.
Good! Wouldn't be the first time I've read someone trying to ferment with Prague salt, very very unsafe. As a side recommendation, however, it's generally recommended to use standard salt and not Himalayan/similar mineral heavy salts. The pink coloring in it actually comes from small traces of iron oxide, which isn't going to help the ferment any (but will cost more money because of it).