"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-12-2019, 09:18 AM   #1
Assistant Cook
 
Join Date: Apr 2019
Location: NW FL
Posts: 1
Fermented Pickle Question

Iíve got a batch of fermented Kosher Dills going in my crock. Very basic: salt, dill, filtered water, dill seed, peppercorns, garlic and red pepper.

I used the recipe multiple times while in California, and every time got same results. After about 3 days, bubbles start and pectin scum forms on top that gets skimmed off. After about 10 -15 days, they are done. No a/c in the house and a inside temp of 60-65 degrees.

Moved to Florida, decided to make some more. After 3 days, get some bubbles and very little pectin scum. Let sit for 7 more days, checking everyday. Still not a lot of action. Pull one and try on day 10, tastes good but not quite done. A/C in the house set at 70, turned down to 68. Now Iím at day 13, and getting tons of pectin scum.

Can 2 degrees really make that much difference? Iím not worried about this batch, brine smells good and the pickles are great. I just worried that next time I try this and they sit in the crock for 10 days with little to no biological action, that Iím going to ruin a batch.

__________________

PJ5000 is offline   Reply With Quote
Old 08-29-2019, 05:31 PM   #2
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
I think you answered my question, or part of it....http://www.discusscooking.com/forums...ml#post1603200
__________________

jawnn is offline   Reply With Quote
Old 08-31-2019, 01:53 PM   #3
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
this is intersting:
Influence of the tannin structure on the disruption effect of carbohydrates

https://www.sciencedirect.com/scienc...0326700301153X
jawnn is offline   Reply With Quote
Old 09-03-2019, 01:14 PM   #4
Senior Cook
 
jawnn's Avatar
 
Join Date: Nov 2011
Posts: 115
I believe it is the Ph of the water, the symptoms sound like your water is more acidic where you live now. I am not an expert, but all the info I've been taking into my brain points to needing more acid at the start of a ferment. But I think you have enough.

Another thing might be how you clean your jars. I never use soap, just clean water. So my ferments take off rather fast because of the amount of bacteria left on the glass. However I do intend to use a teaspoon of sauerkraut brine to kick-start my salsa. I wouldn't recommend it in pickles.
jawnn is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 04:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×