Fermenting and household mold

[stephienoodle]

I want to start fermenting some of my own veggies, but I've got a concern. Our crawlspace is contaminated with a moderate amount of mold, which has been tested and is the kind that can be harmful. The house also is very humid because of the crawlspace issues and we have a tendency for things to grow mold (i.e. the guest bathroom toilet grew a huge black blob of mold about 2 weeks after it was last cleaned and it wasn't used during that timeframe). Do I need to wait until we have the mold remediation done and the crawlspace encapsulated before I try fermenting here at home? Am I at risk for contaminating my foods?

Anybody have a clue? Thanks!

[PlayaMama]

no clue but we have dampness issues underneath the house, only really an issue when it rains, and my ferments are fine. BUT i have no idea if the mold is bad or not, and how spreadable it is in my house. i'm interested in other people's experiences.

[PaulaJoAnne]

Any ferments you are doing that will be open to the air, like sourdough, and anything that is wild fermented, wait on. You can lacto ferment though, because the jars are closed during the 3 day process.
You do need to take care of the mold issue. Get a dehumidifier down there, as well as one in the main part of the house while you are waiting. I'm assuming you are getting a professional to do the work?
Paula

[stephienoodle]

Thanks! We are going to get a professional to do the work - I definitely don't want to mess with that stuff. We're going to have a dehumidifier installed when the work is done, but hadn't discussed getting one before. I think I'll talk to my DH.