New to the forum and just embarked on my fermentation journey.
This is the 7th day. I noticed this black-grayish buildup on the neck of the jar of my red peppers with ginger and garlic. It seems to be on the outside as I managed to scrape it (photo, was hard to focus). I also have one green cabbage with carrots and one purple cabbage, and there's a little on the green cabbage too. Also a lot of buildup with blue tint (from the purple liquid, not mold blue) around the neck on the purple one (photo). I want to avoid opening the jars fully to inspect.
Details: The jars and setup are not ideal and there's no airlock. So far I have kept the lids screwed loosely but still been "burping" but after some liquid spilled I now tightened them some more. I tried to submerge as much as I could with a leaf of cabbage in all three. The purple one had enough space to add a little cup inside on top of leaf so it's submerged well, but the other two jars were too small and full to the top with veggie (less than half inch space to cover with liquid). It seems a piece of the submerging cabbage leaf in the peppers started to stick out the brine, is this bad? They've been kept inside a drawer with temp. around 60-65 F (In Chicago). Liquids seem cloudy. Anyone knows if those are molds or some type of dirt/salt buildup from the combination of spillage and lid twisting (jars were fully clean of course). Also, is it the same thing on the purple cabbage and pepper jars?
Btw the white speck on pepper jar is on the outside, not mold.
looks like you just had some overflow. About the first jar, I can`t really see what it is.
I would just go in, take out that thing in the jar (if they haven`t been water processed there is no reason not to open them. you don`t want to leave them open all day, but why not) and see if there`s anything else nasty in the jar lid. Take it out, wash with soap and rinse well (or if it`s on the inner glass, wipe with a clean paper towel, maybe with some kind of alcohol on it).
In the future, I would suggest leaving more head space and weighting down the pickles (if you have nothing else, use a clean plastic bag, knotted and full of water). You need that space for fermentation and for overflow.
Thanks for the reply Tereza.
The buildup in the first jar is circled in red on the photos.
I now opened the jars and cleaned them. Both the cabbages had white foam type of thing on the surface and lid. The green cabbage was browned on the top. Both the cabbages also smelled like something similar to sweet beer but mixed with sourness. To me personally the smell was slightly weird and unpleasant? Is this the right smell?
Aaaaaand ... we're on the march. Stylin. Get with it tiny ad.
paul's patreon stuff got his videos and podcasts running again!