KAHM YEAST on FERMENTED VEGETABLES (How to identify & what to do about it)

Fermentation surface growth, also what I call fermentation funk, can cause doubts or concern when it comes to fermenting vegetables or vinegar. This video provides clear information on what kahm yeast is and how to identify it (including kahm yeast pictures & video). Other questions answered are is it safe and what to do when it forms (with video demonstration). This is video #1 in my Fermentation Funk series.
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⭐ Video #1 - Kahm Yeast: • KAHM YEAST on FERMENTE...
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@wendyleslie6461]

Thank you for this information! I've been struggling with Kahm's yeast and what to do about it. The brine flush is genius! In trying to prevent it I've also made my brine a little stronger, 3% instead of 2%, and that helped also.

[@FitStep-qs9db]

i just found your channel since i was looking for how to ferment. i love it! i am binge watching your videos, it feels like i am in a masterclass or an udemy course, there is a lot of useful information. thank you! 💚

[@keen2461]

Watched the 3 part series.....learnt so much. Thank you for sharing!

[@ShaunStreet]

What a fantastic video. Informative and clear. Thanks so much for sharing your expertise and experience. I'm also super relieved I don't have to throw out my first ferment.

[@SilverLining650]

I truly enjoy and learn so much from your videos

[@truegrit7697]

I love your channel - you are so thorough! I have turned my sister on to your channel, and we are both thrilled to be able to maintain our gut health in such an inexpensive, holistic, and tasty manner. ❤

[@drinternet3456]

Love your words of wisdom...

[@moritaagishta6190]

Excellent video thanks for sharing.

[@jadeoye1]

Thanks for sharing this information I have had similar experience with my girkin while fermenting I dint want to throw it away so I scraped the Kahn yeast off to my surprise it taste really good I have made another batch with the same brine.

[@marcosresto544]

The brine flush is such a simple and easy remedy I can't understand why I never thought of it myself 😅 thank you 👍

[@nunawatson4307]

I found your channel and love all your info and shares, thank you.

[@MrMcGillicuddy]

Good video. I've done open crock fermentations in bulk for quite a few years now and cukes or salsa ferments seem to have kahm but I've figured out how to prevent it but I'm sure depending on your region it might be different. Something about fermenting the warm weather loving fruits that seem to have that aggressive kahm strain. Two things I do is either select a crock that has the amount of space where there is only 1or 2 inches of head space between the lid and top of brine or just add more brine ( although that's kind of a waste of salt so I've collected many different size crocks so I can select one that fits the amount of produce I'm fermenting ). The other thing is I either use a 3.5 to 4% brine instead of 3% OR add brine from a previous batch within the same season. I find that the kahm's first appearance is also the canary in the coal mine that your ferment is actually just about done. I've found that if you wait till you see one little dot of kahm yeast forming on the brine surface you jar up the crock into pint jars. They seem to taste really amazing if you wait at least 1 to 3 months of them sitting in the fridge to consume. They very slowly ferment in some way that the salt brine is smooth and not abrasive at all. In the peak of summer it takes about 5 to 10 days till I see a spot of kahm. Ever since I've jarred them up right on that day the batch always tastes amazing during the winter. I store the pine jars in my root cellar area all winter. It's probably important to note that I make hamburger type pickles and that extra surface area gets them to ferment more quickly but they are unbelievably crunchy. Crunchier than whole cuke ferments. Less waste of space in jars too. I just take a 5 gallon crock throw about 10 fresh grape leaves, a couple bulbs of garlic cloves, some dill flowers and pin all that down with thick sliced cuke chips with a 4% brine and/or a 2% brine with a quart of previous batch brine for a very low salt version.

[@ebony5766]

Great info! Thank you!!

[@karlivandervolgen6301]

I threw my gallon of pickles last year and then had the same issue this year. I've been searching and searching for a video explaining this. Thank you.

[@nevinkuser9892]

I think it's actually good for us.

[@janeukraine]

Commenting to boost your content. Your channel is by far the best resource I've found on fermenting

[@keithbarton9859]

This young lady sounds like a professor! So clear, one cannot possibly miss her instructions!👏👏👏

[@YeshuaKingMessiah]

TY so much for this vid

[@audrey3042]

Thanks so much for this! I intuitively knew this but it’s a relief to have an expert confirm it. I couldn’t connect to the mould #2 video. Can you provide me the link please 😊

[@CleanFoodLiving]

It's not published yet... November 1st.🙂

[@janicejurgensen2122]

Ty

[@karenbearden6198]

Thanks!

[@DanteVelasquez]

Kahm yeast can most definitely look intimidating if you don't know what it is. I just had a thick bloom on a batch of wine I didn't take out soon enough.

[@DJDisalwaysright]

After watching this, I realize that there may be another way to prevent kahm yeast. I use argon gas, which you can buy online to place into bottles of wine to prevent oxidation because argon is heavier than oxygen so I gave a little squirt of argon in my fermentation vessel to see if the yeast comes back.

[@donnastormer9652]

I think I have found the answer to avoid this type of yeast! While using my quart and 2 quart jars with air lock lids that hold water in them instead of leaving a little bit of air space in the jar. I fill the jar with Brine all the way to the very top and then put the air lock on. I set the jar in a bowl, because when it starts to ferment it will bubble out the airlock tube and spill over but I have yet to get any of that yeast on it since I’ve started doing this! I also bought a crock that has a water well lid and I don’t get this yeast on that as well. I hope that helps somebody because even though that yeast doesn’t hurt anybody it’s still gross to deal with.

[@thomaspiotrowski3382]

Greetings from Germany! I learnt a lot as I was bulk watching your videos. I had some Kahmhefe on my fermented Sauerkraut and mold on another. Thanks to your video I knew which is wich and after removing the Kahmhefe the Sauerkraut was still eatable. The moldy ferment, however, smelled revolting and of course I chucked it. Could it have also something to do with how much you put into the containers? The ones which developed Kahm yeast and mold were only half filled including the brine. I used Weck jars ( canning ) but only put the lid on instead of securing it with a rubber ring and clips. Now I am using jars where the lid has a valve and it xeems to work much better.

[@Kayameiya]

I followed your instructions and made my first fermented cabbage! 3-4 days later there were little bubbles rising to the surface….is that normal? Is it safe to eat? Your videos are so helpful! Thank you for sharing!

[@CleanFoodLiving]

That's exciting! Yes, the bubbles at this point are normal. Watch this video of mine on the 3 Stages of Sauerkraut to understand why you've got bubbles now and what to expect later 🙂 kzbin.info/www/bejne/mny6aKCCo7iri5Y

[@SouEuMesmoAqui]

Great video! I believe my sourkrout needs more fermentation. Can I take it off the fridge, add more additional brine at the same saline percentage and use another cabbage leaf to maintain it under the brine? Or once you stop the fermentation you can't activate again?

[@MataH1]

Hi Adrienna! Great, I was looking for this information, glad to know kahm yeast is safe. Which method would you recommend (as easiest) for removing it from ginger bug? Would it transfer to the final ginger ale?

[@CleanFoodLiving]

I recommend spooning it out and dab out remaining flakes with a paper towel. PS: in the future with other ginger bugs you may make, stir the ginger bug 1 - 2x a day with a chopstick and that will prevent kahm yeast on top so you dont' have to deal with it. Stirring daily is not recommended for vegetable lacto-fermentations, but for ginger bugs and vinegar ferments go ahead -- it's an easy way to prevent kahm yeast.

[@MataH1]

@@CleanFoodLiving good idea, thanks. We had a short heat wave, maybe that's why it developed. But it's good to hear that it's not toxic.

[@user-pg4rq4di4s]

Thank you for your videos and instructions. I'm new to trying fermentation and I did some salsa and after 4-5 days I checked it and had a thick layer of yellowish and white that came off easily all in one piece. Is that kahm yeast? I removed it and placed it in the refrigerator.. should I disgard the whole batch? One more note, I placed the jars in a darker area and left the lids loose, could that cause this? Thanks in advance.

[@jeffbell9256]

Hi it's me again Jeff from Canada. I found your Channel did your sauerkraut cauliflower and I did tomatoes in the fermentation. Best thing I've ever had in my life what a boost to the immune system in the body I've never felt better eating good Whole Foods. And I love you for it if you weren't married I would run down and marry you right away. LOL LOL thank you so much again

[@CleanFoodLiving]

Hi Jeff, I'm so glad you've found my channel content helpful and you're loving fermented foods! Thank you for the kind (and amusing) words!... plus all your other previous comments 😀

[@hevesat1920]

Hi Jeff, how did you ferment tomatoes? Can you give details please

[@catejordan7244]

Can it develop on ferments that are in the fridge? Your videos are great. Thanks

[@CleanFoodLiving]

Yes it can. It's tough bugger.

[@jakehoward4755]

I’ve found that all the best tasting ferments have Kahm yeast 😊

[@paulamcgivern8552]

Brilliant. What brine should I use if I dry fermented first off - like your zucchini and dill ferment? Hope you can help🙏

[@CleanFoodLiving]

... as in not adding any water? Dry fermenting *some* vegetables can result in the vegetable creating their own liquid brine due to the salt drawing out the water from within them. Dry salting isn't recommended for everything, it works with some and not for others. I do dry salting in my green kraut video if you would like an example... kzbin.info/www/bejne/m53JlIeimcqjjpI

[@puppylove422]

yeast is beneficial i'm sure, i would eat it of course.

[@tonnekevoorhorst3731]

Hi Adrienna, thank you for explaining about kahm yeast, very helpful info! I’m new to fermentation and I’m trying out beets kvass. And guess what, I have this kahm yeast on top of my beets. I’m only 5 days into fermenting, can you help me, because I really don’t know what to do! Thank you, Tonneke

[@CleanFoodLiving]

high sugar foods tend to develop kahm yeast and beet are high in natural sugar. Lift it out with a clean spoon and then wipe the sides of the jar with a paper towel. You can also dab the top of the kvass with a paper towel to pick up the small pieces. The kahm yeast will be back the next day because that's what it does. I recommend just leaving it be until you are ready to end the fermentation. Watch my fermented carrots video (toward the end) where I give a demonstration on removing kahm yeast after ending a fermentation. The process will be the same as the beets. kzbin.info/www/bejne/e5XFaZSXmdqjn7s Blessings!

[@tonnekevoorhorst3731]

@@CleanFoodLiving thank you so much 💙💙💙

[@CyberSERT]

Went back to rewatch this video today when i saw some funk growing in my ferment. You say kahm yeast and mold only grow where there's oxygen... so now I'm stumped as to what I'm seeing. The growth is white and almost downy on the tops of several vegetables completely submerged in the brine, like an inch and more beneath the surface. No bad or unusual smells. I thought it was an extreme case of kahm but now i don't know what it could be. Any ideas? EDIT: I just thought of something: maybe it's not growing on the vegetables, maybe it's sinking down from the surface and accumulating like the stuff in a snow globe settles on the little house inside it. Does Kahm sink and settle on vegetables below?

[@drchen6424]

I can’t find the next video about how to prevent?

[@luanne.18]

How do you deal with Kahm Yeast in an apple vinegar ferment? I've just been stirring it down as the vinegar is not ready to strain off the apples. Is that correct to do?

[@YeshuaKingMessiah]

Spoon it out next time I got it on my pineapple vinegar

[@shaneashby5890]

But how do you prevent kahm yeast from forming in the first place? Don’t you think prevention is better than a cure?

[@acybercena89]

5:05 this is how resident evil begun =D xd ... jokes aside, first time i fermented and i have some white stuff on 1 of my fermentation, i let it go for another week and see how it looks like.

[@marydenisebajan]

I ferment a Mango and may I know the reason why there is a kalm yeast on it? Thank you

[@Ritubhoje2]

Hey, a thin film of this yeast has been formed in the beet kanji/kvass drink that im making...this happened on day 3...but since one has to stir the drink once a day while fermentation....i stirred it....Am in trouble now?

[@CleanFoodLiving]

No, it's harmless, just ugly 🙂

[@DrivingFree]

I had some completely fermented carrots that I had placed in the fridge. The water was cloudy and it appears some Kahm had formed con the tips of the carrots that came out of the water. Plus, my jar became a little unscrewed. So I emptied the jar and rinsed the carrots. Then I made a new brine with about a tsp salt to a cup of filtered water and refilled the jar. Do you think this will be okay?

[@CleanFoodLiving]

Probably not. The new brine is too high a ph because it's just salt water, the lactobacillus haven't done their fermenting magic to it. All the needed lactobacillus have just been thrown out and rinsed off and away of the carrots. Best at this point to just eat them or put the carrots into a recipe.... and try the fermenting process again with a fresh batch, not letting the brine levels drop. 👍

[@DrivingFree]

@@CleanFoodLiving great. Thank you

[@lanawilcox8750]

A red cabbage has drk green floating moldy pcs. Getting Discouraged somewhat, they have all stayed under the leaf guards, no bubbles when I tap the jars yet,we had a few cold nights. But its been 10 days. Help?

[@lanawilcox8750]

Oh wait I checked their are bubbles, I stuck a wooden thin long handle down inside , looks good but it smells okay I THINK just never had green inside top but this is the 1st red cabbage I'm trying to ferm. Removed an wiped inside glass all round ( will watch closely) would still appreciate expert input Thank you.plz

[@CleanFoodLiving]

Surface "floaters" tend to mold, simply remove them. Everything else sounds ok. Are you able to take a PH reading? PH can say a lot about the health of a ferment. You can send me a picture to [e-mail]

[@catejordan7244]

I have some kimchi and it developed a lot, how do I get rid if it. Just spoon out and toss the part that has it? Wash it?

[@CleanFoodLiving]

You got it. Spoon it out, rinse the pieces that need it.

[@iVinx]

Where is the promised video about mold?

[@CleanFoodLiving]

Tuesday November 1st.

[@Truth15freedom]

Can you use the kahm yeast to make sourdough bread?

[@CleanFoodLiving]

No! 😀

[@N4Nai]

Does Kahm yeast presents it self at Ph level below 4.0?

[@CleanFoodLiving]

Yes it can

[@jacobtomass]

Ok kahm yeast you say forms on the top I see white stuff on the bottom of the jar ?????

[@CleanFoodLiving]

The sediment is Post-biotic compounds as a result of enzymatic reactions during fermentation caused by the beneficial microbes. Post-biotic compounds include bioavailable vitamins, minerals and other things. Nothing to worry about.

[@jeffbell9256]

I started my fermentation off your Channel last Friday today is October the 21st I did the fermentation with cabbage on October the 14th. How do I know when my fermentation is done. I live in Canada colder climate my house sits at about 68 to 72°. Would love to hear back from you thank you love your Channel

[@CleanFoodLiving]

With clean hands to remove the weight and a clean fork, give it a taste test. If it tastes good to you, it's ready to eat. You can also let it continue fermenting for 2 or 3 weeks, checking in with a taste test periodically.

[@jeffbell9256]

@@CleanFoodLiving thank you so much for getting back to me . My place is colder then most but I can smell it sometimes when I walk in . Love you video you did so much for me

[@jeffbell9256]

@@CleanFoodLiving sorry once again then the stronger the flavor of the sauerkraut the more probiotics and prebiotics. It's what I want to grow I've been on chemo bleedomycin for 5 years. I have bovine papillomavirus that is slowly killing me and there's no cure for it. But if I can get good gut Flora probiotic and Prebiotic into my system should help right thank God

[@jeffbell9256]

@@CleanFoodLiving how long does it take for the probiotic and Prebiotic to activate when you make it. Just a week or longer the probiotic and Prebiotic is the most important correct

[@CleanFoodLiving]

Probiotics will be generating within a week and will be beneficial to health. But it takes 21 to 28 days for the full probiotic maturity cycle of the probiotics and development of byproduct nutrients like GABA (video coming on 2023 on that). For your colder environment, probably closer to 28 days for the full spectrum.

[@lanawilcox8750]

Can the kahm have clear bubbles up the sides inside my cabbage fern, its been 10 days now smells sorta foul but it usually does 1st week. No bubbles inside the cabbage floating up yet either, does it sound too weird?

[@CleanFoodLiving]

Send me a photo to [e-mail]

[@naskutak]

Kahm Yeast

[@Mylittlehomesteadlife]

Does this yeast smell like puke? My apple vinegar had some of this on top and now it smells really bad.

[@CleanFoodLiving]

It shouldn't have much of any smell. If theres a foul odor to the vinegar as you described, some other unfavorable microorganism activity is going on that perhaps can't be seen. Foul smell equivalates to spoilage, I'd toss it and try again.

[@Mylittlehomesteadlife]

Thank you

[@Damselfly54315]

@@CleanFoodLiving IS the smell of Yeast on apple juice at day 5 normal? I'm fermenting fresh squeezed apple juice to make ACV, the 5th day it had a HUGE amount of bubbles and one green Speck I removed before doing daily stir, need to KNOW what is normal smell and what is not normal, it smelled like I was making bread yeast, lol...help just my first attempt at trying to make ACV from juice, not apples in it, so I need a TON of help!!!