SCOBY development on vegetables

Kimchi, pickles, sauerkraut, and more!

Moderator: Christopher Weeks

SCOBY development on vegetables

Postby joshpluto on Sat Jun 18, 2022 12:22 pm

Hello everyone. And no I did not place this post in the wrong forum. I've ran into a discovery (not sure yet to call it an issue) regarding some stored vegetables. It seems they developed a film that is rubbery like (similar to SCOBY for kombucha or some vinegars). I was wondering if anyone has had experience with this or ideas on what to do. I'm tempted to allow it to continue to grow and see if it thickens to be of use for making more ferments. This does not appear to be a yeast bloom (over the years I have had my fair share of battles and defeats with those).

Please let me know you in put.

Thanks :)
joshpluto
 
Posts: 2
Joined: Fri Jun 03, 2022 4:34 pm

Re: SCOBY development on vegetables

Postby Christopher Weeks on Sun Jun 19, 2022 7:03 am

Is it like a SCOBY, just at the top of the brine? Or has the entire brine become gelatinous? If it's the latter, sugary vegetable ferments -- carrots, onions, beets, etc will sometimes produce a bunch of dextran as part of the process (often in the 5-10 day range) and then later it'll be metabolized away (by day 28 or so). If it's really a SCOBY, then cool, that's new to me.
Christopher Weeks
Nuka Ninja
 
Posts: 2515
Joined: Tue Oct 12, 2010 3:59 pm
Location: Carlton County, MN


Return to Vegetable Ferments

Who is online

Users browsing this forum: No registered users and 3 guests