The week my hot sauce ferment grew a weird fuzzy mold cap
Everyone online says to just skim off the kahm yeast and keep going, but I had a batch of habanero mango ferment last summer that grew this thick white fuzzy layer on top. I mean it looked like a fuzzy sweater sitting on top of my brine. I posted in a Facebook group and half the people said toss it, other half said skim it and taste. I ended up tossing the whole thing because the smell was off, like old gym socks mixed with vinegar. Lost about $35 in peppers and mangoes plus 3 weeks of waiting. Made me realize that not every mold is salvageable and that trusting random internet advice over my nose was a mistake. Has anyone else here tossed a whole batch based on smell alone even when the photos looked borderline okay?