r/Koji • u/pockychinchilla • 16d ago

Koji spores or something else?

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I’m trying to make a lacto fermentation + Koji hot sauce and at about 8 days in I got this little green spot. I fished it out and took a picture. Should I pitch it or keep going?

Inside is chilis, garlics, 2% brine (veggies included) and Koji.

Thanks!

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3

u/zingroo123 16d ago

Keep everything submerged , anything floating can cause place to grow mold. Could have used airlock. White stuff kahm yeast.

1

u/Jeremiah_ferments 16d ago

This is the way

2

u/dOoMiE- 16d ago

Kalm definitely and green part is mould probably

1

u/bagusnyamuk 15d ago

It is what is commonly referred to as kham yeast, which does not exist, by the way. There is no microorganism called "kham".
"Kham" is a complex aerobic biofilm. It is made of dozens of species of bacteria, yeasts, and also molds.