Guest guest Posted March 21, 2011 Report Share Posted March 21, 2011 Greetings! I have several ferments I put together last summer, pickles, kimchi, garlic-kale, etc., that have a white film on top. I found in the archives one discussion where it should be okay, just rinse off the food. Since it has been about 9 months since fermenting, can I still go by smell/taste? Should I totally rinse all pickles and rebrine or just rinse before serving? I think I actually did the kale last spring. Still okay? Thank you so much for any ideas you can offer. Debbie Quote Link to comment Share on other sites More sharing options...
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