Fermented Pickle Question

[PJ5000]

I’ve 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 I’m at day 13, and getting tons of pectin scum.

Can 2 degrees really make that much difference? I’m 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 I’m going to ruin a batch.

 

[jawnn]

I think you answered my question, or part of it....http://www.discusscooking.com/forum...live-cucumber-pickles-102839.html#post1603200

 

[jawnn]

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

https://www.sciencedirect.com/science/article/pii/S000326700301153X

 

[jawnn]

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.