Tropical Fermentation

I have been having issues with fermentation here in Costa Rica. What happens is that it molds on he top before it ferments, or else it get little tiny worms. Do you have any suggestions for tropical ferments?

I also know some little worms here, and I think they come from the vinegar fly, drosophila.
They love what is fermenting!!!
Don't you have some on your ripe bananas?!!! Sure you do !!!

what are you trying to ferment?

we usually get a layer of mold on the surface of the brine when we're fermenting vegetables, but that doesn't seem to cause problems if the begetables are totally submerged. I'm pretty far from the tropics, though.

I also get this on the sauerkrout I buy, after a few days of opening, and it makes the surface looks like cheese. This is white, powdery and uneven, nearly wavy. Is it like this too for you?

If you are fermenting vegies and have critters, then you need to add more salt. If you have mold, you need to cover the surface of the vegies to keep them under water.

If you are fermenting for alcohol and have problems then your sanitation was bad.

Trying to use logic to answer you question.

1. Wash your vegetables extremely well.
2. At higher temperatures fermentation (and bacteria growth) is much faster. Add sufficient amount of salt as bacteria hate salt. Adding vinegar will inhibit bacteria as well, but I don't like adding acidity. I grew up in Europe and we are not so crazy about acidic foods as people here.
3. Keep your vegetables always submerged, I don't think those worms want to be underwater.
4. Try to use water channel crocks or air lock fermenting jars. Molds, most bacteria and definitely worms need oxygen (air) to survive. By cutting off air you will choke them to death.