fermenting Is This Kahm Yeast? Will I Die?

[BellPepperBrian]

This jar is is 6-8 months old. It is a vinegar based ferment of super hots. There is this white filmy stuff i can see within the jar and it seems to be mostly on the edges of the jar. This is my first ferment of peppers so I'm not sure if this is safe to eat. Any advice or insight you have would be appreciated!

Little video of me shaking the jar at the link here:

IMG_3513.MOV

drive.google.com

 

[SatanicFlatIron]

What process did you follow for fermentation? PH and storage location?
Usually it's enough to keep the vegetables covered by the liquid to prevent mold. Kahm yeasts form on the surface and are easily recognizable, if necessary they can be removed with a teaspoon.
Anyway, I had that kind of clouds suspended in some aged home liqueurs, and fearing they were bacterial cultures I threw everything away. I wouldn't trust myself to eat them, but maybe someone knows more.

 

[Bou]

Seems ok (normal) to me. After 6 to 8 months, it would have gotten much worse if it had gone wrong IMO but if it smells bad, don't take any risks...

 

[BellPepperBrian]

What process did you follow for fermentation? PH and storage location?
Usually it's enough to keep the vegetables covered by the liquid to prevent mold. Kahm yeasts form on the surface and are easily recognizable, if necessary they can be removed with a teaspoon.
Anyway, I had that kind of clouds suspended in some aged home liqueurs, and fearing they were bacterial cultures I threw everything away. I wouldn't trust myself to eat them, but maybe someone knows more.

I can't speak to the PH intelligently. I used probably a 3/4 vinegar 1/4 tap water mix, added some store bought dried pickling spices and it has been living in the fridge in a sealed jar ever since. I noticed the cloudyness, got kinda bummed out and then neglected it for many months while i kept forgetting to ask this question. This is my first time fermenting.

Seems ok (normal) to me. After 6 to 8 months, it would have gotten much worse if it had gone wrong IMO but if it smells bad, don't take any risks...

I was thinking the same thing. I just opened the jar. It smells pleasantly of vinegar and spices.

 

[SatanicFlatIron]

I can't speak to the PH intelligently. I used probably a 3/4 vinegar 1/4 tap water mix, added some store bought dried pickling spices and it has been living in the fridge in a sealed jar ever since. I noticed the cloudyness, got kinda bummed out and then neglected it for many months while i kept forgetting to ask this question. This is my first time fermenting.

FWIW: the storage in the fridge and the amount of vinegar seem ok, as does the photo from above.

Out of curiosity: did you ferment in brine, and then add vinegar? I don't know if it's possible to lacto-ferment in a very low PH environment directly, it would be more similar to pickles

 

[BellPepperBrian]

FWIW: the storage in the fridge and the amount of vinegar seem ok, as does the photo from above.

Out of curiosity: did you ferment in brine, and then add vinegar? I don't know if it's possible to lacto-ferment in a very low PH environment directly, it would be more similar to pickles

Here's my level of noobness...What do you mean ferment in brine? Perhaps I'm pickling and not fermenting but using the terms interchangeably despite having different meaning?!? I literally just put vinegar and water in a jar with the spices and peppers, walked away and then forgot about this.

 

[SatanicFlatIron]

What do you mean ferment in brine? Perhaps I'm pickling and not fermenting but using the terms interchangeably despite having different meaning?!?

Yes i think pickles are sometimes called fermented. In Asia many pickles are fermented, with other techniques. The brine is just water and salt, when fermentation starts the liquid starts to become cloudy, when it is finished the pH is usually already low and safe for storage (then i usually put them in the fridge so it stops completely). Maybe next time you can also look for one of the classic recipes and try this variation fermented ones (in brine) have a different consistency and flavor.

Edit: TBH I might not be the best person to differentiate the terms, since in my language pickles are called "sottaceti" (in vinegar) so it is easier to understand if they are fermented in brine or not

 

[Downriver]

Here's my level of noobness...What do you mean ferment in brine? Perhaps I'm pickling and not fermenting but using the terms interchangeably despite having different meaning?!? I literally just put vinegar and water in a jar with the spices and peppers, walked away and then forgot about this.

My question is, what were you trying to do? You came pretty close to pickling, especially if you boiled the vinegar/spices, then poured it over the peppers. If you were trying to ferment.....well, that was kind of a swing-and-a-miss, lol.

Is This Kahm Yeast? Will I Die?​

I don't see any kahm. Generally speaking, kahm doesn't do well in the fridge. Die? Possible, but most likely not. But, if you eat it, you might wish you died, unless you like nausea, cramps, and playing the butt trumpet.

My advice - since we're only talking about one jar, I'd pitch it. Then, I'd figure out what you would like to do (pickle or ferment), buy a pound of jalapeños and a few other things at the grocery, and give it another shot. There's already lots of info on either technique right here on THP, plus there are a few active folks here who dabble as well, and would help you along. jmpo

 

[BellPepperBrian]

My question is, what were you trying to do? You came pretty close to pickling, especially if you boiled the vinegar/spices, then poured it over the peppers. If you were trying to ferment.....well, that was kind of a swing-and-a-miss, lol.

Is This Kahm Yeast? Will I Die?​

I don't see any kahm. Generally speaking, kahm doesn't do well in the fridge. Die? Possible, but most likely not. But, if you eat it, you might wish you died, unless you like nausea, cramps, and playing the butt trumpet.

My advice - since we're only talking about one jar, I'd pitch it. Then, I'd figure out what you would like to do (pickle or ferment), buy a pound of jalapeños and a few other things at the grocery, and give it another shot. There's already lots of info on either technique right here on THP, plus there are a few active folks here who dabble as well, and would help you along. jmpo

It's all coming back to me now; i was definitely just trying to pickle the peppers. I did boil the vinegar and spices and pour over the peppers, let sit until it cooled and then refrigerated. Is it normal/ok for cloudiness and white film to occur during pickling?

Is your comment about wishing I'd died because there could be a bacteria or something unhealthy in there or playing on the cpasaicn levels? It sounds alot like my relationship with superhots in general haha. I'm all for causing myself some internal damage due to capsaicin but this thread exists because i also have a habit of not wanting to waste food and then occasionally easting something that in hindsight was probably spoiled.

I find my self confused because, yes, i was merely just pickling; i definitely used a recipe from somewhere, but the jar is rather cloudy, has the film, and I'm not sure that is ok or safe...That would have been a better leading question in retrospect.

 

[The Hot Pepper]

I watched the video and looked at the pics and I don't even see anything