Fermented Pickles
I tried a fermented pickle recipe, followed all the instructions to the T... sterilized everything and even used a weight even though the cucumbers were not close to the top. After 2 weeks a bunch of mold was on the top. I’ve read some people say just scoop it off 🤢 but as a booch brewer... this was just too much for me... the cucumbers smelled very picklie and good but I still dumped it... thoughts anyone... pretty sad about my pickles as I’m trying to get more true fermented foods into my family!
Best Answer
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For me, that depends on the color of the mold. If it is white, kahm yeast, no problem. If it is black, I may remove it and the top layer of pickes... and give it a few days to see if any grows back.... but I can't advise you to eat it if anything is black or smells bad. But, if you have really sour kombucha, you can use it in place of vinegar in most any pickle recipe. Honestly, I usually just make straight kombucha pickles these days - booch, salt and spices.... pickles are ready in 4 days or so and really fantastic!
Answers
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If you make kombucha, add about 1/4th cup sour, plain kombucha. Not only will it prevent that but your pickles will ferment in half the time and the tannins help keep them crisp.
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Well, my kitchen is warm so I only left it two days. I tried a week one time but prefer it done a shorter period of time. How did you cover the jar?
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@judsoncarroll4 do you have a thought about “picking the mold off”? And thx for that tip because we’ve been camping a lot lately and I’ve neglected my 2 gallon CB... it was like drinking ACV!!
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@seeker.nancy same cloth as I use for my my booch, tight knit 100% cotton. I bought quilters quarters for them. Clean and it never touched anything... maybe since it’s super hot her in so California I let it go too long?
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Leaving it too long in really warm conditions would be my guess. I am curious what others think. Good to know that about kombucha @judsoncarroll4
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The next time that you do a ferment of pickles you may want to check them too every other day or so to taste them to see if they are to your liking. I made some fermented pickles this Summer and they were ready in about 3 or 4 days.
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@Obiora E thank you!!
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I personally throw out any ferments that contain actual mold. Kahm yeast, as I understand, is harmless but can affect the taste. Mold has threads (mycelium?) that run far beneath the surface. You can't be sure how contaminated something really is.
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@blevinandwomba yes that’s how I feel about the mold thing... I don’t know if it’s just my kombucha brain or what!😀
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I found kahm on my fermented snap peas and scooped it off but worried since I didn't know what it was at the time.
Yesterday while going through a lesson about fermenting I heard about kahm, and it was such a relief! Here are internet pictures to help you see the difference. https://www.fermentingforfoodies.com/kahm-yeast-mold/ Also, the kahm is like a film that sticks together whereas mold is fuzzy and not cohesive.
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Never considered usimg Kombucha as the liquid. Wi give it a try. I have one jar heading for the trash. Opened it and mush...just awful. First try is a fail. Time to try again. Did I leave them to long? Any suggestions? I thought they would stay crisp. Am I wrong?
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I have made red (or white) onion and cucumber slices ferment. Was sooo good. I am extremely happy as this is a winner for my littles!
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