Understanding Mold in Fermentation
Mold is a fungus that produces spores and can create mycotoxins harmful to human health. When mold appears on a ferment, the contamination isn't limited to the surface—mold roots (hyphae) penetrate deep into the food.
How to Identify Mold
Key characteristics of mold:
- •Fuzzy or furry texture
- •Raised above the surface
- •Often colored: green, black, white, pink, blue
- •May have a musty or unpleasant odor
- •Grows in spots that spread
Why Mold Is Dangerous
Mold produces mycotoxins that:
- •Are heat-stable (cooking won't remove them)
- •Can cause allergic reactions
- •May have long-term health effects
- •Cannot be removed by skimming the surface
What to Do If You Find Mold
Discard the entire batch. Do not:
- •Try to skim off the mold
- •Taste the ferment
- •Use any of the brine
- •Assume the bottom is fine
The only safe option is to throw away everything and start fresh.
Preventing Mold
- •Use clean, sanitized equipment
- •Maintain proper salt levels (minimum 2%)
- •Keep all vegetables submerged
- •Use airlocks or proper covers
- •Ferment at appropriate temperatures
- •Start with fresh, quality vegetables