White foam on my pickles? Help!

Scoop Out Pickle Foam During cucumber fermentation, you will (or should) develop foam. It is a sign that you have an active, healthy, vibrant batch of pickles in the works. Congratulations!

The foam should begin to form on the 2nd day of your initial 3 to 5-day fermenting. The warmer the weather, the faster the foam will accumulate, collecting at the top of the Pickl-It. It’s simply carbon dioxide, bubbling and frothing, dragging along some of the debris from your whole spices to the surface of your ferment.

Leave it alone as the foaming will settle down. In nearly 12 years of fermenting with Pickl-It – the original anaerobic fermentation system – we have never developed mold.

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