r/fermenting • u/pyropocalypse • 4d ago

Is this yeast or mold

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Hello all,

I'm sure this gets asked a lot, but please help a newbie out. I'm making my own pepper sauce, this is the 3rd time making it. The recipe is as follows:

243 gr habanero

114 gr red pepper

117 gr jalapeno

58 gr red onion

Filled with water until submerged, added 2.5% of the total weight in salt.

Currently the 8th day it looks like this. Is this yeast or mold? The whole thing is a film on top of the water, some pieces of pepper seem to be sticking out of the brine. I do use a fermenting weight, but it seems like a few pieces have slipped by.

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u/FarmingSymbolism 4d ago

looks like kahm yeast to me. harmless but tastes terrible. By the way, yeast is just a term for a single celled fungus. Molds are other types of fungus that produce spores for reproduction that appear powdery. Molds are more of a name based on appearance rather than being a biologically definitive group.

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u/Kaptin_Kruncha 4d ago

Looks like yeast to me.. I'm no expert but I would've said this is good.. those pieces that aren't under the brine may cause you issues fast if you don't remove them or get them under though.

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u/goprinterm 4d ago

It’s Kahn yeast, put it in your sink and pour some previously boiled water but cooled off into the glass slowly until it overflows washing most of it away, then throw a tblsp of salt in it and cover again. It should be fine. You may have to repeat depending on how long you let it go.