Possible Salsa Fermentation Problem

[Hyperbole]

First post. Hope someone knowledgeable sees it here. I made a wild fermented salsa. No fermentation weight so I used a ziplock bag filled with water. Went to check it and the liquid on top was slimy. Not discolored or moldy. Just a thicker slimy texture. Threw it in the fridge for a couple days till I could find an answer. Took it out today and the slime appears to be gone or has sunk. Normal liquid now. Is this normal and safe to eat or do I dump it? Sorry for being long winded. Thanks in advance.

[Christopher Weeks]

Welcome to Wild Fermentation!

You may want to repost this to the veggie ferments page to get more eyes. The liquid in the bag was slimey or the liquid atop the salsa was? Was it a thick snotty syrup? Ferments with sugar (carrots and beets, ginger-bugs, etc) sometimes form dextran in the brine and then later metabolize it away.

[Hyperbole]

Forum Rules stated I could only post here as this is my first post.

[Hyperbole]

It was the liquid atop the salsa. I did use carrot greens.

[Christopher Weeks]

Forum Rules stated I could only post here as this is my first post.

The technology prevented you from starting a topic in the other boards, but now that you've been approved, you can. Dextran is my only guess about disappearing slime, but it's usually the root, not the greens that has the sugar...at least as far as I know.

[Hyperbole]

Thank You.