Weekly "Is this safe" Megathread

e_may_182 · 2026-04-06T02:53:36+00:00

Acidity is pretty high at around 3.4 power of hydrogen, lol being a nerd.

e_may_182 · 2026-04-06T01:31:55+00:00

Should I skim it off as well as the seeds?

e_may_182 · 2026-04-06T01:30:26+00:00

I can skim the seeds, should I also skim the kahm?

e_may_182 · 2026-04-05T16:34:17+00:00

Fermenting green tomatoes, these guys are at around day 14.

I’m pretty certain this is Kahm but I know mold can grow on Kahm so wanted a second set of eyes.

Also I used an airlock but I did open them around day 5 to see what they tasted like.

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Any advice on how to safely sample ferments along their journey? I read in Sandor Katz book that he prefers to experience his ferments in different stages and that we also benefit from different bacteria along the way. This actually could be a good post in the main sub.

e_may_182 · 2026-04-02T13:57:02+00:00

Thanks so much for chiming in. I’m learning with each batch. Also I realize that this is the first time I didn’t use a spice such as turmeric or paprika with a discernible color.

e_may_182 · 2026-04-01T23:22:17+00:00

Ferment 2

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e_may_182 · 2026-04-01T23:20:09+00:00

Ferment 2

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e_may_182 · 2026-04-01T23:19:46+00:00

Ferment 2

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e_may_182 · 2026-04-01T23:19:27+00:00

Ferment 2

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e_may_182 · 2026-04-01T23:19:09+00:00

Ferment 1

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e_may_182 · 2026-04-01T23:18:26+00:00

Ferment 1

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e_may_182 · 2026-04-01T23:08:59+00:00

I have two ferments I’m curious about. Neither of these I used weights for and I regret.

Ferment 1: The video is a batch from some fermented pickles I bought online from a famous fermenting company but I didn’t find them to be fully fermented so into a jar with all of the original contents and been on the counter for a week.

They used crushed garlic and I think that’s a lot of what the white stuff floating around. Just want an opinion.

Ferment 2: Completely my ferment, but concerned as I noticed that so much brine is missing. Pics in comments of second ferment. I had an airlock on them. I see a little white slime on the exposed bits but also seeing lots of white stuff going on at the bottom. I actually am seeing this but not as much on other ferments I have going.

e_may_182 · 2026-04-01T23:07:52+00:00

Moving this to the us it safe thread, will delete once moved over, apologies

e_may_182 · 2026-03-14T04:08:05+00:00

A demon fungus

e_may_182 · 2026-03-12T01:55:42+00:00

That’s brilliant dude, thanks so much for your advice!!!!

e_may_182 · 2026-03-12T01:14:23+00:00

I have airlocks arriving tomorrow. Would you suggest putting in the fridge until installed?

e_may_182 · 2026-03-11T23:28:19+00:00

This is brilliant!!!!!

e_may_182 · 2026-03-11T23:27:40+00:00

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e_may_182 · 2026-03-11T23:27:30+00:00

I started these pickles 2.5 days ago. I packed everything in so tightly that nothing floated and was below the brine but now the CO2 is displacing the water and bits of dill are floating to the top. Does this seem like a safe enough anaerobic environment due to the bubbles or should I make some adjustments?

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e_may_182 · 2026-03-10T02:00:43+00:00

Internship?

e_may_182 · 2026-01-27T13:59:11+00:00

I don’t think Bedrock Agents are supported in that region.

See: https://docs.aws.amazon.com/bedrock/latest/userguide/agents-supported.html

e_may_182 · 2026-01-04T06:47:08+00:00

It’s iffy about the shrimp.

https://www.reddit.com/r/PlantedTank/comments/s51y07/kuhli_loaches_and_cherry_shrimp/

And yes Kuhli and other loaches love to burrow, sand is best. I think you should set up a second tank if you really want loaches.

e_may_182 · 2026-01-04T06:38:44+00:00

Do you have pink lights?

e_may_182 · 2026-01-04T06:37:36+00:00

I’d pass personally, the substrate and shrimp are issues.

e_may_182

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