5 Tips To Prevent Moldy Ferments | #AskWardee 074
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5 Tips To Prevent Moldy
5 Tips To Prevent Moldy Ferments | Transcript & links: http://TradCookSchool.com/aw074
**Colleen S. asks:
"Hi Wardee. I loved your video about the fermented pickles. I was wondering if you had any insight as to what happened with my batch — my pickles went soft and moldy. It is the first time I used my crock. It is a 2-gallon one. Maybe it is too big?
I followed your directions, but doubled the amount of salt water since my crock was bigger. I’m so bummed out my first ferment in the crock was a total fail!
We keep our house a little warmer around 78, but I’m most concerned about the MOLD! Why would it be covered in mold? That can’t be good?!"
**Troubleshooting
As Shannon, author of Traditionally Fermented Foods ( http://amzn.to/2oDS2hZ ) , says “Before you panic at the sign of something in the white, fuzzy or funky department, remember this: Yeasts and molds are everywhere. Not all mold is bad.”
Here is a checklist you can run through if you ever have a question about a ferment:
1. Smell it. The best way to discern the health of any ferment is simply to smell it. It can smell sour, pungent, very fermented and even very yeasty. But it should not smell putrid, rotten or incredibly disgusting. If it does not pass this test, throw it out and start over. If it does, move on to the next item.
2. Check the color of the surface yeast. Is it white*? Then it’s probably fine, but you can do the smell test again. Is there any green, pink, yellow or blue? If so, I’d toss it. Even if it smells okay, this is a deal-breaker for me personally.
3. Taste it. If it smells strongly of tang or yeast, but does not smell rotten, and if it has no crazy colors to it, then it should be fine to taste it. […] It might be extra tangy or yeasty, or it might taste just as a fermented beverage or vegetable should taste. In either case, it is fine to consume. If the taste is too strong, then you may want to add it to the compost pile anyway. If it is a mother culture like milk kefir grains or sourdough starter, scrape off the mold and reculture it in fresh milk or with another feeding of flour and water.
*If the film is white and fairly flat, it is most likely kahm yeast which is a common occurrence and can be skimmed off or shaken in to the ferment.
**How To Prevent Mold During Fermentation
Here are 5 tips to prevent mold during fermentation.
#1 — The Right Temperature
With fruit and vegetable fermentation, we say the ideal temperate is “room temperature”. That is 72 degrees Fahrenheit. Going lower down to 65 degrees Fahrenheit or so, is also fine.
However, much higher than 72 degrees (especially heading toward the 80s) is too warm. In warmer temps, foods will get soft instead of developing a nice crunch. Also at warm temps, fuzzy or colored molds are more likely to develop.
#2 — Start With Clean, Organic Foods
It’s really important to ferment clean, pesticide-free, herbicide-free, healthy fruits and vegetables. If the food is from your local farmer, maybe it’s not “organic” — yet do they spray? Are there pesticide residues? These poisons will mess up safe and effective fermentation. Get the best quality fruits and vegetables to ensure the best fermentation result.
#3 — Clean Containers & Utensils
Mold and yeasts are everywhere; it’s impossible to get away from them. Yet, how clean are your containers? Washing in hot, soapy water, rinsing in hot water, and then air-drying on a clean towel is usually sufficient. Or, use a hot cycle on the dishwasher or even boil your jars and utensils.
#4 — The Right Salt & The Right Amount Of It
Not only is it important to use unrefined sea salt (like Real Salt or Himalayan Salt), it’s important to use the right amount.
My basic brine is 6 tablespoons of salt per half gallon of water. That’s what I use unless the recipe specifies differently.
Ferments that don’t call for brine? Follow the recipe instructions or get my free cheat sheet to learn basic amounts according to type of ferment. http://tradcookschool.com/fermentsheet
You also need to follow recipes you can trust. Mine qualify as do Shannon’s in her book Traditionally Fermented Foods.
#5 — Air-Tight Containers
If you still have issues with mold, you can invest in containers that are air-tight (or pretty air-tight). The less oxygen in the ferment, the better the result. Ideas for you:
Pickle Pro airlock lids fit on your Mason jars, turning them into relatively air-tight containers. I use these all the time! http://amzn.to/2pZgsFm
Fermentation crock with a water seal — like this 3-gallon stoneware crock from Ohio Stoneware. http://amzn.to/2pZyOWC
**Helpful Links
Free Fermenting Cheat Sheet
http://tradcookschool.com/fermentsheet
"Traditionally Fermented Foods" book
http://amzn.to/2oDS2hZ
Pickles recipe
http://tradcookschool.com/ris4
Transcript, Links & Notes
http://tradcookschool.com/aw074
Join the fun live every Wed! http://tradcookschool.com/fblive
**Colleen S. asks:
"Hi Wardee. I loved your video about the fermented pickles. I was wondering if you had any insight as to what happened with my batch — my pickles went soft and moldy. It is the first time I used my crock. It is a 2-gallon one. Maybe it is too big?
I followed your directions, but doubled the amount of salt water since my crock was bigger. I’m so bummed out my first ferment in the crock was a total fail!
We keep our house a little warmer around 78, but I’m most concerned about the MOLD! Why would it be covered in mold? That can’t be good?!"
**Troubleshooting
As Shannon, author of Traditionally Fermented Foods ( http://amzn.to/2oDS2hZ ) , says “Before you panic at the sign of something in the white, fuzzy or funky department, remember this: Yeasts and molds are everywhere. Not all mold is bad.”
Here is a checklist you can run through if you ever have a question about a ferment:
1. Smell it. The best way to discern the health of any ferment is simply to smell it. It can smell sour, pungent, very fermented and even very yeasty. But it should not smell putrid, rotten or incredibly disgusting. If it does not pass this test, throw it out and start over. If it does, move on to the next item.
2. Check the color of the surface yeast. Is it white*? Then it’s probably fine, but you can do the smell test again. Is there any green, pink, yellow or blue? If so, I’d toss it. Even if it smells okay, this is a deal-breaker for me personally.
3. Taste it. If it smells strongly of tang or yeast, but does not smell rotten, and if it has no crazy colors to it, then it should be fine to taste it. […] It might be extra tangy or yeasty, or it might taste just as a fermented beverage or vegetable should taste. In either case, it is fine to consume. If the taste is too strong, then you may want to add it to the compost pile anyway. If it is a mother culture like milk kefir grains or sourdough starter, scrape off the mold and reculture it in fresh milk or with another feeding of flour and water.
*If the film is white and fairly flat, it is most likely kahm yeast which is a common occurrence and can be skimmed off or shaken in to the ferment.
**How To Prevent Mold During Fermentation
Here are 5 tips to prevent mold during fermentation.
#1 — The Right Temperature
With fruit and vegetable fermentation, we say the ideal temperate is “room temperature”. That is 72 degrees Fahrenheit. Going lower down to 65 degrees Fahrenheit or so, is also fine.
However, much higher than 72 degrees (especially heading toward the 80s) is too warm. In warmer temps, foods will get soft instead of developing a nice crunch. Also at warm temps, fuzzy or colored molds are more likely to develop.
#2 — Start With Clean, Organic Foods
It’s really important to ferment clean, pesticide-free, herbicide-free, healthy fruits and vegetables. If the food is from your local farmer, maybe it’s not “organic” — yet do they spray? Are there pesticide residues? These poisons will mess up safe and effective fermentation. Get the best quality fruits and vegetables to ensure the best fermentation result.
#3 — Clean Containers & Utensils
Mold and yeasts are everywhere; it’s impossible to get away from them. Yet, how clean are your containers? Washing in hot, soapy water, rinsing in hot water, and then air-drying on a clean towel is usually sufficient. Or, use a hot cycle on the dishwasher or even boil your jars and utensils.
#4 — The Right Salt & The Right Amount Of It
Not only is it important to use unrefined sea salt (like Real Salt or Himalayan Salt), it’s important to use the right amount.
My basic brine is 6 tablespoons of salt per half gallon of water. That’s what I use unless the recipe specifies differently.
Ferments that don’t call for brine? Follow the recipe instructions or get my free cheat sheet to learn basic amounts according to type of ferment. http://tradcookschool.com/fermentsheet
You also need to follow recipes you can trust. Mine qualify as do Shannon’s in her book Traditionally Fermented Foods.
#5 — Air-Tight Containers
If you still have issues with mold, you can invest in containers that are air-tight (or pretty air-tight). The less oxygen in the ferment, the better the result. Ideas for you:
Pickle Pro airlock lids fit on your Mason jars, turning them into relatively air-tight containers. I use these all the time! http://amzn.to/2pZgsFm
Fermentation crock with a water seal — like this 3-gallon stoneware crock from Ohio Stoneware. http://amzn.to/2pZyOWC
**Helpful Links
Free Fermenting Cheat Sheet
http://tradcookschool.com/fermentsheet
"Traditionally Fermented Foods" book
http://amzn.to/2oDS2hZ
Pickles recipe
http://tradcookschool.com/ris4
Transcript, Links & Notes
http://tradcookschool.com/aw074
Join the fun live every Wed! http://tradcookschool.com/fblive
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