Gelantinous, thick, milky, fermented garlic brine

Strangely enough both of these letters came within a day of each other sharing the same question regarding a thick fermented garlic brine.

While they look all wrong both these ferments are fine. It happens sometimes with garlic. We don't know the reason behind it but these ferments. It is not mold and we haven't found that it happens from a process error. More likely it has something to do with the variety of garlic. I have done a lot of variety testing and found some varieties do this while others do not. While this brine unsightly, are perfectly safe and taste good as well.

Hello!  

What a helpful resource your site as been!  Thank you for offering to give us individualized advice. 

I’ve had a garlic ferment in my cabinet for about 2 weeks.  I’ve checked it every other day.  The garlic is completely submerged below 3 clean rocks.  I’ve checked the ferment every other day, letting out the air.  Today when I checked I noticed this milky white stuff floating at the top ¼ of the jar, more around the rocks, less the garlic.  I’m attaching 3 pictures and my attempts to draw lines to what your eyes should focus on. 

Is this the start of mold growing? Or is it something else?  The ferment has appeared healthy to date, a lot of bubbling every day, and a few cloves have started to turn blue. 

Thank you,

Sherry  

Hi Kirsten,

I started a batch of fermented garlic and it just hit the 4 week mark. It had been doing great and was bubbling lots, but a few days ago (maybe a week) I noticed that the bubbling had mostly stopped and the brine turned kind of gelatinous. You can see small solid chunks throughout the brine. The smell and color still seem fine, there’s no mold, and I think it’s ok, but am unsure since this is my first long-term brine. Is this safe to eat?

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We've consolidated the answers to both of these into the text above.

Pinkish Sediment on Fermenting Peppers and Irregular Color

 Hi Kirsten,

I'm new to fermenting, and as my second foray into it, I have a bunch of jars of various whole peppers fermenting, including the pictured jar of jalapenos and serrano peppers. The rest of the jars seem to be doing well, no cloudiness, no mold, etc, but the jalapeno jar's brine is cloudy, and there seems to be a fine, almost powdery looking, pinkish white sediment on the peppers as well as the bottom of the jar. I also skimmed a little mold off the top of the brine at one point - just a few little pinhead-sized floaties. It still smells alright, peppery and pickle-y and salty. Just wondering if this should be composted or if I should continue the ferment? It's been 2.5 weeks since I started it. Oh, and I used Himalayan pink sea salt to create the brine - could this be what the pinkish color is from?

Any advice you could offer would be wonderful! I can also try and take more or different photos if needed as well.

Stefanie M

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Hi Stefanie,

Welcome to the world of fermentation! Your ferments look fine. The cloudiness and sediment is a normal part of fermentation. In fact, when I see it along with the color change of the veggie I know things are progressing nicely. You did the right think to skim off the mold and that has nothing to do with the sediment you are seeing. You are probably right that the pink color has to do with the salt. We use Redmond Real salt, which also creates pink sediment.

If it smells pickley that is a good sign also. If it was head for the compost it would smell awful.

The thing that I wonder about is that some of the peppers are still quite green. Did you add a few more peppers after a couple of days in? I am guessing if not they are just slower. The ferment looks done except for those peppers. When then turn dull green it likely will be.

Cheers,

Kirsten

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Hi Kirsten,

Thank you so much for the information! Glad to hear all is normal with the ferment. All of the peppers were added at the same time, but the Serranos are still bright green as opposed to the jalapenos. Should I remove the finished jalapenos for tasting, or should I wait until the serranos are also finished? 

Additionally, the other peppers I have fermenting are yellow, red, or other colors (super hot peppers - peach scorpions, chocolate reapers, etc.). Is there a definite color change that will occur with these as well? They are still quite vibrant. 

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You are very welcome. 

No need to remove any peppers. The Serranos are just taking their time, and I do see that they are changing. I was just curious as it is a little unusual to see some that are so different in the same jar. And no you won’t see any color change in the reds and yellows, the chocolate reapers are brown right, those might change a bit. It has to do with the colors being water or oil soluble pigments. Carrots, red peppers, etc. are oil soluble and will not change or “fall out” into the brine. Water soluble colors (the pink in a radish) may color the brine and the veggie will turn dull. 

Hope that helps.