Fermentation Fail – Moldy Radishes!

Fermentation Fail Every fermenter will at some point experience a fermentation fail. This may be from an abundance of kahm yeast producing off smells, improper submerging of vegetables resulting in a layer of molded solids, or sometimes more mysteriously, a layer of mold that forms on the surface of the brine. It's sad, but it... Continue Reading →

What is Kahm Yeast, and What Does Kahm Do?

(Updated September 2018 with new bacterial species!) In fermentation, we talk a lot about the dreaded "kahm yeast." This is a surface growth (a "pellicle", for your word geekery) of unwanted organisms that can impart unpleasant aromatics and flavors to our lovingly crafted foods. But anyone who's tried to explore the topic further has quickly learned... Continue Reading →

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