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-   -   Fermented Pickle Question (https://www.discusscooking.com/forums/f94/fermented-pickle-question-101988.html)

PJ5000 04-12-2019 09:18 AM

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.

jawnn 08-29-2019 05:31 PM

I think you answered my question, or part of it....https://www.discusscooking.com/forums...ml#post1603200

jawnn 08-31-2019 01:53 PM

this is intersting:
Influence of the tannin structure on the disruption effect of carbohydrates


jawnn 09-03-2019 01:14 PM

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.

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