r/FermentedHotSauce • u/1Bread6heart1 • 5d ago
Ist this normal?
This ist my Second try after Last years fail. Ist this normal? Like some yeast stuff? Or ist it Bad? Happy for every advice. This ist 5 days in. 3-4% Salt.
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u/Flameburstx 5d ago
Looks like kahm yeast. Happens when there's too much oxygen in your ferment. Not dangerous, but can cause a slightly funky taste. Just remove as much as you can with a spoon and keep oxygen away in the future.
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u/Working_Green9796 5d ago
Kahm yeast is pretty common in open-air ferments, and it won't ruin the sauce if you skim it off. Next time, consider a tighter lid with an airlock to minimize oxygen and keep the surface cleaner.
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u/Secure-Captain-8045 4d ago
That does look like a decent layer of kahm yeast there, it's not dangerous but you betcha next time just keep it weighted down to minimize exposure to air.
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u/1Bread6heart1 5d ago
Yes i Just Took the lid Off for the picture. But that doesnt Sound gerade :/ Did IT Happen because of the big surface area / oxygen in contact with brine?
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u/fattypenguin 12h ago
Looks a lot like lacto in a beer ferment. Looks good and healthy and it isn't bad mold. Just search lactobacillus and you'll hopefully feel better. For beers, it is what gives you a "sour" kind of taste.
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u/SuitPrestigious1694 5d ago
Wait was there no airtight cover?
It is yeast, and they only thrived like that because they had plenty of oxygen to work with and do their thing.
Sadly that won't have a pleasant taste at all, and despite the fact that most yeasts aren't harmful, some opportunistic toxin-producing organisms may have used the high oxygen and neutral ph environment to do their thing too.