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.