Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 I made South Indian pickled lemons a few days ago, following family instructions someone posted online. He said to put a lid on the jar, which seemed counter-intuitive to me, so I covered it like all my ferments and put it up. In the instructions, he said to put chopped lemons, salt, and tumeric in the vessel and stir daily, then 7-10 days later add the remaining spices. So, yesterday, which was about day four, I took it down to stir and there was white-blue mold growing on my lemons. My guess is that, first of all, it's not a mold to eat; secondly, that this happened because I left the vessel 'open.' Do you think my first two suppositions are correct? Do you have any other thoughts or feedback about this one? I'm about to try again, so you're feedback is most welcome! Quote Link to comment Share on other sites More sharing options...
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