Hi all, new here! Been scouring the internet for info and found this terrific forum!
I am working on my very first ever batch of fermented pickles and something seems amiss.
I followed a pretty consistent recipe I see on the internet.
Created a brine of 1 gal distilled water and 1/2 cup pickling salt.
Washed and de blossomed kirbys. Added spice, then brine then added kirbys and submerged with a plate with water bags on top.
I put them in my basement which stays at 72 degrees pretty much all the time.
It has been 6 days. They never produced bubbles or scum or clouds. In fact they look and smell almost exactly like they did when I put them in 6 days ago. Nothing smells bad or off. Brine tastes salty with no bad taste.
I havent tasted yet. I guess that would be the next step but wanted to check here and see if anyone has any ideas or comments.
thanks!
I
I am working on my very first ever batch of fermented pickles and something seems amiss.
I followed a pretty consistent recipe I see on the internet.
Created a brine of 1 gal distilled water and 1/2 cup pickling salt.
Washed and de blossomed kirbys. Added spice, then brine then added kirbys and submerged with a plate with water bags on top.
I put them in my basement which stays at 72 degrees pretty much all the time.
It has been 6 days. They never produced bubbles or scum or clouds. In fact they look and smell almost exactly like they did when I put them in 6 days ago. Nothing smells bad or off. Brine tastes salty with no bad taste.
I havent tasted yet. I guess that would be the next step but wanted to check here and see if anyone has any ideas or comments.
thanks!
I