What are the white spots on my veggies?

One of the things that people find most troublesome is what appears to be small areas of white mold growing on the surface of the cultured vegetables. There is no reason for alarm and it is not actually mold but a yeast that they call kahm yeast. It can be found in cultured foods, but is not harmful. It can look scary and unpleasant, and even smell a little strong, but it is not a harmful thing. It should be removed from the jar so it doesn’t impart a strong odor or unpleasant taste. If you can’t get it all removed and a little is left in the jar, it won’t hurt you. 

Here are the best ways to prevent this: Use fresh veggies: I noticed it most when I used cucumbers and carrots from the store in the winter – when they had sat in my fridge for a while and I hadn’t used them right away. The sooner I used them and cultured them, the less chance I had of developing this kahm yeast. Use a culture: When you add Starter Culture, the bacteria stays at a higher level longer than other cultures and methods and helps keep this yeast at bay. Keep the vegetables submerged under water: If you keep the vegetables submerged under the water, the good/acidifying bacteria keep this problem at bay. Don’t over ferment: If you over ferment your veggies longer than the necessary time on the recipes, you have a higher chance of developing yeast (especially on veggies other than cabbage). Temperature: Letting them ferment in a cooler temperature is helpful. Cultured vegetables like it a little cooler – between 63 and 75 degrees Fahrenheit. If they do get kahm yeast on them, simply scrape it off and place them in the fridge. The cooler temperature can often cause the yeast to stop developing.