What are those white dots?
I tried fermented pickling for the first time. I used chickpeas for fermentation, vinegat and salt water for the brine. As a seal, I put parsley on top.
On the 4th day, it started making gas excessively so I put in the fridge to slow the process. I left in the fridge with a half-closed lid for 16 days, 3 weeks in total.
I believed the clouds at the bottom was due fermentation but when I opened the lid I saw whiye dots on the parsley. Is it safe to eat?
u/cekoslavakya — 11 days ago