:( I started a batch of fermented leeks from the Gjelina cookbook a few weeks ago. The recipe did not say to make sure the leeks are submerged in liquid, and while I was skeptical about that, I went with it. Now, however, there’s lots of mold on top. My gut reaction was to cry and throw it away, but the I saw your website and thought I’d ask your advice. ~D
Nice to hear from you! Sounds like you suspected to trust your gut! :) Always submerge with fermentation, no matter what the recipe says, sometimes we writers forget to add details that are second nature to us—
I do see that solid layer of mold on top. It looks like it is the first inch or so of the ferment. Scoop that off and get to the place where the leeks are happily submerged. They should smell and look fine. No tears necessary :)
I hope this helps.