Hello, I signed up for this forum to get a second set of eyes/opinion. I have been fermenting tomatoes, jalapenos, garlic, and onions for two weeks and was wondering if the substanced pictured on top of the water is dangerous mold or yeast.
Thanks for the quick reply, I processed the vegetables into salsa and added ACV. I plan to give it a try in a few days.It may or may not taste good, but it shouldn't be dangerous. Dangerous mold doesn't live in fermentation.
Enter your email address to join: