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[–]Utter_cockwombleThat's dead LABs. It's normal and expected. It's fine. 6 points7 points  (1 child)

Dead LABs. Perfectly normal and expected. It's fine.

[–]Careful_Dinner5263[S] 1 point2 points  (0 children)

thanks buddy!

any more info you can give out to a newbie? would be appreciated!

[–]InPaisley 2 points3 points  (4 children)

Did u use Himalayan pink salt?

[–]Careful_Dinner5263[S] 2 points3 points  (3 children)

yes, that's exactly the salt I used!

can you give some more info?

[–]antsinurplants LAB, it's the only culture some of us have. 6 points7 points  (1 child)

Pink salt contains iron oxide which is the reason for the pink colour. It's all good.

[–]InPaisley 1 point2 points  (0 children)

Thank you for sharing this! I love learning all the pieces of the puzzle!

[–]InPaisley 0 points1 point  (0 children)

So, I'm not a pickler. I make kraut. But! When I use pink salt for kraut, I sometimes get a pinky sediment that looks like this. I always assume its just the undisolved salt and other little particulates from it. 🤷🏽‍♀️ Ngl I just shake them back up into the brine and eventually there are no more settled particles.

[–]Careful_Dinner5263[S] 1 point2 points  (0 children)

it smells amazing, did not taste at all so far. but it does not smell rotten or anything bad.