1st timer experiences Mold - Begs forum-ites for guidance!

[Ruthkirk64]

Hello


First-time fermenter here! Im currently fermenting Saukraeut, Beets, Carrot/Ginger and Tomato Salsa, It's been about a week and i just went to check on them and the salsa in particular and the saukraeut had moldy spores on top and their water levels where low

I scraped the mold out as i figured as the rest of the mix was under water that they'd be fine? (plus they smelled ok) and then I topped the mix with more water and put on air tight lids on my glass fermenting jars (I was just using cloth before but I don't want to use the cloth anymore)

After I scraped it out I realised I used a metal spoon to do it - dumb! but I haven't done any major harm have I - using the metal spoon?

Aside from that I've followed the recipe by putting them in my pantry - all lined up next to one another and they'll be there for another week or 2..


Help will be much appreciated!

Thankyou!

[Christopher Weeks]

Your metal spoon isn't a problem.

Scraping out the mold and toping the brine off is a good idea.

Be cautious with your lids. How air-tight is it? Your ferment will be giving off CO2 and other gases and the pressure can build up to dangerous levels. So I'd suggest leaving lids loose enough to let gas escape. I've always just used cloth lids during the ferment and real lids in the fridge when the fermentation is slowed nearly to a stop, but I might be shifting my whole operation to Fido jars for the best of both worlds.