Fermentation and Mold???

[starrynight32]

Hi, my question is about fermenting foods.  I'm embarrassed to admit that I haven't made any fermented foods because . . . I'm afraid. I'm afraid I'll do it wrong and eat something I shouldn't. I don't know anyone who makes naturally fermented foods that can come and look at my ferments in person and smell it and tell me if it's okay or not. Previous attempts at making water kefir or berry kvass has ended with me being so unsure that I just threw it all away. Well, I'm willing to make another attempt but, I need a question answered. I live in an apartment building and I'm worried that there may be mold under the carpeting or anywhere that I may not be aware of. I did have some mold on my carpeting and instead of my landlord giving me new carpeting, I was left to deal with it myself. I tried to eliminate it and I did the best I could at getting rid of it but, I am still unsure.

Here's my question, if I make sauerkraut and leave it on my counter to ferment, and if there was mold in my home, will that mold effect my ferment? Will my ferment become tainted if there is mold somewhere in my home? Will my ferment "pick up" from the air, that mold and ruin my ferment? (I know that was the same question 3 different ways.) I have Hashimotos and my son has Aspergers and we desperately need to incorporate probiotics. I'm living on a small budget and need to make the best yet most inexpensive choices out there and I know that fermented fruits and vegetables is a great way to get them. Any help would be greatly appreciated. Thanks

-Jamie

[randi]

I don't know anything about if mold in a home can impact your fermenting process, so hopefully someone else can help you. I have successfully made sauerkraut and absolutely love it!! My guess is that your sauerkraut would be safe to make in your home. Sauerkraut is any easy one to start with and you can taste it after a few days or a week and see if it smells and tastes sour. You'll know... I have left mine on the counter for up to 2 weeks. I don't think it gets enough tang if you close it up and refrigerate it too soon, but its personal preference. Pickles which I find ferments enough in under a week is also a super easy one. Just remember that if a tiny bit of mold grows on top, just scoop it off and is usually still ok. Feel free to post here though if you are unsure about anything. Let me know if you want the recipes I base my pickles and sauerkraut on...

[Erin]

I'm not sure if what effect potential mold in your home would have on ferments, honestly. :/ But I will say there is a difference between mold in your ferment and the white film that sometimes develops during the fermentation process. That is likely just kahm yeast - harmless. A true mold has color and a fuzzy growth to it.

[salixisme]

I feel that it is unlikely that mold in your home (if it is the black mold caused by damp/leaks) would affect ferments - they are different types of molds). however, if you have mold in your home, you really need to get that addressed as that can be a serious health issue in itself! - contact your landlord (if renting) or house insurance if a homeowner. and if it is not covered by insurance (if a homeowner), still get it fixed! Black mold is a serious health issue!

Having said that, most mold on ferments is caused by the fermenting produce being exposed to the air - it floats to the surface and then mold develops on the exposed food/veggie matter... the solution is to make sure that your ferments are totally submerged in the brine you are using.

Also don't confuse a white scum (non-fuzzy) with mold - molds are usually green/yellow/blue/coloured in some ways, and look fuzzy. A white scum is kahm yeast which is totally harmless, but may affect the taste/texture over time... skim it off and eat it quickly to avoid the taste/texture issues, and don't try to reuse the brine or the next batch will be affected by the kahm yeast as well...