So, what is that white milky on my fermented veggies? Occasionally when I make fermented vegetables a white milky substance forms on the top of the pickle brine. If this happens to you…don’t freak out.
I recently made a big batch of fermented carrots and 2 days into fermenting them awhite milky substance formed on the surface of the brine. I thought it would be a good opportunity to take some pictures and share with you in case you run into this problem. I’ve had readers reach out to me via email about this too so I want to address it.
Don’t worry. It’s not mold and it’s not harmful.
Most people immediately think it’s mold and throw the whole batch away. Mold is circular, fuzzy, white and bluish.
The white milky substance that commonly appears on the surface of fermented vegetables is kahm yeast. It’s a type of wild yeast and it’s not harmful. It’s not very attractive and it can cause a bad odor if left alone. If you see this appear, skim the kahm yeast off the surface. Don’t worry if you can’t get it all. It won’t hurt you.
Fermented vegetables have a pleasant sour smell, but if they smell rotten or rancid then the batch went bad and you should throw it out and start a new one.
Kahm yeast can appear for many reasons. During the summer months the most common are warm temperatures. Other reasons are…
- Not enough salt added to the brine.
- Warmer than average temperatures.
- If the vegetables are not fresh than kahm yeast can appear.
- Cleanliness when preparing the vegetables. Make sure your jars, equipment and hands are washed thoroughly.
Don’t throw your fermented vegetables away if kahm yeast appears. Just skim it off the top. Remember that everything is fine under the brine. The brine creates an anaerobic environment that mold can’t live in.
I hope this helps and prevents you from throwing out a batch of perfectly good fermented vegetables. Have you experienced kahm yeast on your fermented vegetables? What did you do about it?
One more thing…have you experienced any other weird things when fermenting vegetables, like white foam on top, surface mold or strong smells?
Have a great day and please share with your friends and family if you think they would benefit from this advice.
FAQs
The film present on the surface of vegetable ferments is often not mold but yeast, specifically kahm yeast. If the film is white and fairly flat, it is most likely yeast which is a common occurrence.
What is the white stuff on fermented vegetables? ›
One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.
Is white mold OK when fermenting? ›
When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast.
Why is my fermentation brine cloudy? ›
It's normal for a fermentation to get cloudy, especially near the bottom of the jar- that's your bacteria so don't worry about that at all!
What is the white stuff on my kimchi? ›
The white spots are yeast, not mould
According to a study by the World Institute of Kimchi (yes there is!!!) and published in the Journal of Microbiology, those white colonies are actually yeast that's not known to be toxic. It's however recommended that you remove the whites, wash and cook the kimchi before consuming.
How to tell if fermentation has gone bad? ›
In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc.
What does mold on a ferment look like? ›
If you found a different substance on top of the vegetables—green, black, red, or pink, in raised fuzzy spots—don't panic. While those spots are mold, you may be able to dispose of this layer and have perfectly good fermented vegetables below the brine.
Is cloudy brine safe? ›
Some batches are naturally cloudier than others, but all are safe to consume and taste delicious. Shake Until Cloudy and Enjoy! Cloudy brine is a sign that you have a safe, successful, and tasty ferment. Even after all the pickles are gone and you have a jar of delicious brine leftover, don't toss it!
What is the white stuff at the bottom of my fermenter? ›
The good news is this is perfectly normal, in fact all ferments have this sediment! It is actually a sign that everything has gone well. If you are curious look under the jars of Bubbies pickles in the grocery store and you will see the same sediment and the cloudy brine. Keep on fermenting!
Can you drink fermentation brine? ›
We have different brine options each week so there is always a new one to try! Here are some fun ideas for how to use brine: Drink it like a tonic! Either sip it straight, or dilute it with water or sparkling water for a fun fizzy experience.
Try to remove as much Kahm yeast as possible, but don't worry, eating it won't hurt you. Sprinkle some salt on top of the surface. Add more brine with a larger salt concentration. Remove and clean weights well: soak in vinegar, rinse in hot water, and allow to cool before putting back in the jar.
How do I know if kimchi has gone bad? ›
If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
How to cook with kimchi without killing bacteria? ›
But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process. So if you are using kimchi in a recipe that requires cooking, be sure to serve a little extra raw on the side to maintain the benefits of the live cultures for your health (there are many!).
What is the white stuff in vegetables? ›
White mold is caused by the fungus Sclerotinia sclerotiorum. S. sclerotiorum has a very wide host range, attacking more than 300 plant species. It is an economically important disease on bean, cabbage, potato, tomato, and sunflower.
Can fermented vegetables go bad? ›
These bacteria create lactic acid, which prevents bad microorganisms from developing. Fermented vegetables are therefore very safe to eat, even after many months or even years at room temperature!
How do you know if fermented food is safe? ›
That's why fermented foods can be stored for up to three months, or longer, without losing their quality and good taste. Fermented food needs to reach a pH level of 4.6 or lower (which indicates it is acidic enough to be safe). Fermentation, if done properly, will bring food to the “safe” acid level.
How to skim off kahm yeast? ›
How to Get Rid of Kahm Yeast. If you notice this yeast growing on a ferment, take a clean spoon and skim it off. You can sometimes remove it all in one scoop; other times, you may have to dip back in with your spoon to remove it all. Once it grows in a ferment, it will likely continue to grow back, even when removed.
