I have experimented with a ferment at home. It is 3 liter glass kilner jar, so I can see the colour and activity.
It is jerusalem artichoke, some turmuric and other spices, and salt (amount as per a recipe I found).
The batch bubbled nicely, tastes fantastic and has a lovely vibrant yellow colour from the turmuric except for the very top layer, which is discoloured to a grey/green. I believe that is has oxidised, and looks unappetising. I removed the top chunks and closed it up again. By morning the fresh top layer had discoloured again.
1) I the discoloured layer safe to eat?
2) What should I do differently to ensure future batches don't discolour?
I love ferments generally, and want to keep going, but need a little reassurance.
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