Got Funk on your Ferments? Don't Freak out!

Keep Calm! It's only Kahm, yeast that is!
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Ever get a funky layer on your ferments? Here's how to manage it.
Remember: It's Fine under the Brine!
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[@timtyndall4025]

Do you worry about reinfection? I made some hot(ish) sauce where the ferment got had this. I scraped it off, then blended, strained, and added vinegar. I’m worried it will reappear in a while. I don’t want to pasteurize it, if possible.

[@fermentersclub]

I do occasionally see some re-forming of yeast, especially with my hot sauces, mostly because I store them at room temp. That doesn't bother me, personally. If it happens, I just remove it again. If it is a nuisance, then yes, you could pasteurize the sauce. Just know that if you do, the probiotics will be zapped, but other benefits remain (added vitamins, enzymes, etc.)

[@timtyndall4025]

@@fermentersclub that’s what I figured. I just started fermenting, so it’s a learning process. I only made about 1 pint/0.5 liter total, including vinegar. So it shouldn’t last too long

[@Sinnixk]

Tell me you want botulism without telling me you want botulism.

[@timtyndall4025]

If below 4.8ph, there’s no issue.