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