It has been 14 days since the jar on the right looked like the jar on the left. The fresh green color faded by week two. Both of these are fermenting in our kitchen. The brine in the right jar is made from water, salt and vinegar. The brine for today's batch doesn't have vinegar. Its brine is two tablespoons of salt per quart of water. The key for fermentation, be it pickles or beer is to prevent bacterial growth. With beer, you boil the wort long enough to kill everything and then use and airlock to keep any airborne bugs from getting in. With pickles, the key is to keep the cucumbers below the brine's level. I've never done this before, but I suspect I'll survive. I'll given them a try sometime next week. The recipe called out 3-5 weeks.
|Fermenting dills. Started 9/17 & 9/3|