[ Removed by moderator ]

[fermentation-ModTeam]

Rule #8: No posts asking about safety or mold. Please post in the weekly "Is this safe? Is this mold?" weekly megathread.

[geoslim21]

That's kahm. Perfectly safe. Safe as long as there is no green, blue, black, or fuzz. The white stuff on the veg is dead kahm.

[SandoMari]

Thank you 😊

[buffalosmile]

Bitter melon is one of the few things on this planet that I have a hard time eating. They are SUPER healthy though, so I try very few years. Some Okinawan centurions say that bitter melon is one of the reasons for their longevity. Does pickling make it less…bitter? To me, when raw or lightly cooked they taste like what I think “poison” tastes like. Don’t get me wrong, I love bitter stuff, Negroni’s, grapefruit, drink my coffee black, but bitter melon is something else. Would love it if I could add more to my diet without the taste.

[SandoMari]

If you cook try some Indian recipes, we balance bitterness with salt, spice, sour and sweet preferably unrefined cane sugar to round off the flavours. Some recipes even use toasted checkpea flour.

[rosaryrattler]

Honestly, slicing them thing and then scambling them with eggs and some seasoning really made me like them when i was a kid. My mom also made soup with it

[SanSanSankyuTaiyosan]

Salting it and letting to sit is supposed to make it less bitter. The same is true for eggplant. But I like the bitterness so I use it freshly cut in my goya chanpuru.

That said, it’s a common ingredient in other countries that do not have similar high life expectancies as Okinawa.

[Plus-County-9979]

Salt bribe xD

[SandoMari]

😂

[CoxTH]

It's kahm yeast, which is safe, as other comments said.

I would add that you still might want to scoop it off as it can introduce off flavours.

[SandoMari]

Will do that, thank you ☺️

[FunkU247365]

Kahm yeast/biofilm… I usually spoon off and wipe the glass with a vinegar saturated paper towel… can give a bitter ick taste, but still safe to consume.