Pickle/olive brine surface mold spots - Ask Extension
Making pickles, if mold appears on top of the brining (sp?, brine- ing) do I need to throw the whole batch away or can I just scoop it out of the brin...
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Pickle/olive brine surface mold spots #889210
Asked November 02, 2024, 1:25 AM EDT
Making pickles, if mold appears on top of the brining (sp?, brine- ing) do I need to throw the whole batch away or can I just scoop it out of the brine? Also if a jar of olives develop spots of mold can/or do I need to do the same thing?
Thank you for the last answered question, and I appreciate your knowledge base.
Clackamas County Oregon
Expert Response
Hello, Great question! Mold loves acidic foods. Unfortunately, if your fermented or pickled products develop green, blue, or black mold, they must be discarded. The mold cannot be scooped out, as the roots will still be present in your food and could make you sick. If your pickle brine has a white bloomy residue growing on top, it may be Kahm yeast. If left unchecked, this yeast will lower the pH of your pickles and olives, creating a food safety risk. Kahm yeast also unfavorably affects the flavor of fermented foods, so for both reasons, we recommend skimming the yeast off daily. I've included a publication from the University of California, Common Issues With Fermented Fruits and Vegetables for your convenience. I hope this is helpful. Warmly, Buffy Rhoades Clackamas County Extension EPA2
Hello,
Great question! Mold loves acidic foods. Unfortunately, if your fermented or pickled products develop green, blue, or black mold, they must be discarded. The mold cannot be scooped out, as the roots will still be in your food and could make you sick.
If your fermented brine has a white bloomy residue growing on top, it may be Kahm yeast. If left unchecked, this yeast will lower the pH of your pickles and olives, creating a food safety risk. Kahm yeast also unfavorably affects the flavor of fermented foods, so we recommend skimming the yeast off daily for both reasons.
I've included a publication from the University of California, Common Issues With Fermented Fruits and Vegetables for your convenience.
I hope this is helpful.
Warmly,
Buffy Rhoades
Clackamas County Extension
EPA2
Great question! Mold loves acidic foods. Unfortunately, if your fermented or pickled products develop green, blue, or black mold, they must be discarded. The mold cannot be scooped out, as the roots will still be in your food and could make you sick.
If your fermented brine has a white bloomy residue growing on top, it may be Kahm yeast. If left unchecked, this yeast will lower the pH of your pickles and olives, creating a food safety risk. Kahm yeast also unfavorably affects the flavor of fermented foods, so we recommend skimming the yeast off daily for both reasons.
I've included a publication from the University of California, Common Issues With Fermented Fruits and Vegetables for your convenience.
I hope this is helpful.
Warmly,
Buffy Rhoades
Clackamas County Extension
EPA2
