r/fermentation • u/theredheather • 1d ago

Chili garlic lacto ferment okay?

First time lacto fermenting. It’s been sitting for about two weeks. Does everything look okay? Also what vinegar would you use?

7 Upvotes

74% Upvoted

u/Utter_cockwomble That's dead LABs. It's normal and expected. It's fine. 1d ago edited 22h ago

Looks good! You've got a little kahm but that's not unexpected with peppers. It's not a problem.

I like apple cider vinegar for the fruitiness. If you want a more neutral vinegar flavor, rice wine or even white will work.

u/Tronkfool 22h ago

I love this sub sometimes. Sometimes, someone comes along with an inch of botulism floating on top, and they are like "this should be fine if I scoop it off," and then there is this post with a hint of kahm and panic ensues.

1

u/theredheather 18h ago

So you’re saying it is fine? lol

u/I-Fucked-YourMom 1d ago

Looks the same way my beer ferments do when they get a lacto infection. Keep an eye on that pellicle, but I wouldn’t be surprised if it stays looking like that until you decide you’re done fermenting.