This mold grew on top of my olive brine during the curing process, will I die? Info in comments
This mold grew on top of my olive brine during the curing process, will I die? Info in comments
by tatergem
4 Comments
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tatergem
Please don’t judge me too harshly for this. I had a very large jar of olives that was in the curing process (changing brine weekly until they’re palatable). They’re in a brine with a ratio of 1.5metric cups of salt to 10L of water.
Problem is, I left the jar in the back of the fridge for I’m guessing close to 10 months. It was covered in plastic wrap, but clearly some spores got in. This mold grew on top a while back and I guess that’s why I just put off doing anything with them.
After taking them out, the mold comes off perfectly and the brine smells fine. I rinsed and tried an olive, which other than being unbearably salty, was fine. No fizz etc.
I guess I’m wondering if it’s possible for the mold to affect the olives given the salinity and the fact they were all fully submerged?
CdnSailorinMtl
Where did you get the recipe? That has to be my first question.
LaddWagner
Check with r/fermentation. When making sauerkraut I’ve had a little mold on top of the crock, we just clean it off and pitch the top gross layer.
4 Comments
Hi u/tatergem,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Please don’t judge me too harshly for this. I had a very large jar of olives that was in the curing process (changing brine weekly until they’re palatable). They’re in a brine with a ratio of 1.5metric cups of salt to 10L of water.
Problem is, I left the jar in the back of the fridge for I’m guessing close to 10 months. It was covered in plastic wrap, but clearly some spores got in. This mold grew on top a while back and I guess that’s why I just put off doing anything with them.
After taking them out, the mold comes off perfectly and the brine smells fine. I rinsed and tried an olive, which other than being unbearably salty, was fine. No fizz etc.
I guess I’m wondering if it’s possible for the mold to affect the olives given the salinity and the fact they were all fully submerged?
Where did you get the recipe? That has to be my first question.
Check with r/fermentation. When making sauerkraut I’ve had a little mold on top of the crock, we just clean it off and pitch the top gross layer.