Rebecca Norman wrote:What I remember from Sandor Katz, the fermentation deity, is that it's usually safe to have a taste, and if it smells or taste yucky, pitch it. Otherwise, give it a go.
What you are describing sounds like it might be fine, or might be going bad (maybe because of low salt as mentioned above).
If I were you I'd try a little taste.
S. Bard wrote:Hi Dave,
The white mould, if it’s not three dimensional/hairy, sounds like Kahm yeast. Still edible, but it just produces some off flavours when left in the brine too long. As long as the smell is fine and you do a little taste test, it should be ok just scooping it off. You can always do a Ph test if you want to be sure (ph strips are cheap but not super accurate, ph-meters can be very accurate, but they do leave a nice hole in your wallet).
Cloudy brine and white residue on the bottom are indicators that your ferment is active, so combined with the bubbles it sounds like your ferment is going well 👍
[...lots more great observations and advice...]
Hope that helps!
Kate Downham wrote:
Salt
For brine ferments, a brine of 20g-50g of salt to 1 litre of water is more reliable, this works out to be between 2 and 4 tablespoons. I usually use around 2 or 3 tablespoons.
Kate Downham wrote:
Starter culture
Brine ferments are trickier to do as a wild ferment than kraut - there's more chance of other stuff getting in and turning it bad before the good bacteria has had a chance to grow. I use around 2 tablespoons whey for each litre of water. Juice leftover from a successful ferment is also good as a starter.
Kate Downham wrote:Other things that weren't specified:
Did the salt have any additives? These can interfere.
Kate Downham wrote:
Did the water have any additives? If it's standard town tap water it might contain stuff that will stop the good bacteria from growing. If it's raw riverwater/rainwater etc it might contain some spoilige bacteria that will compete with the good bacteria, I often use boiled creek water that's cooled down.
Mk Neal wrote:I can't tell exactly what is happening with your peppers, but if they are slimy and in anyway unappetizing, probably best to chuck them. Fermented vegetables don't usually slime.
In my own house, I have noticed that vegetable fermentation did not go well at "room temperature" in the warmer months in my un-airconditioned house; things get soft and unappetizing. I actually get better results fermenting in the refrigerator.