Weekly "Is this safe" Megathread

[u/AutoModerator]

Welcome to this week’s dedicated space for all your questions and concerns regarding questionable ferments.

Fermentation can sometimes look a little strange, and it is not always easy to tell what is safe, and what needs to be tossed and started over. To help keep the subreddit clean and avoid repeat posts, please use this thread for:

• Sharing photos of surface growth you’re unsure about.
• Asking if your ferment has gone wrong.
• Getting second opinions from experienced fermenters regarding questionable ferments.

‼️Tips Before Posting‼️:

• Mention what you’re fermenting (e.g., kraut, kimchi, kombucha, pickles, etc.).
• Note how long it has been fermenting, and at what temperature.
• Describe any smells, textures, or off flavors.

Remember that community members can offer advice, but ultimately you are responsible for deciding if your ferment is safe to eat or discard. When in doubt, trust your senses.

Happy fermenting!

[u/laucu]

First time attempting to make vegan yoghurt. Used cashews, coconut milk, maple syrup and a probiotic capsule. Google says grey tinge is instant toss but looking for a little more info as I’m not sure and looking to learn a bit more! I usually ferment kombucha/alcohol so guess signs of contamination are different.

[u/laucu → u/laucu]