Beti wrote:
> I am trying fermented dills for the first time this year. I used the
> recipe in SETP minus the garlic and hot pepper.
>
> They've been in the brine about a week and temperatures have mostly
> been mid-60s to mid-70s with one day getting up to 80 and last night
> down to 62.
>
> The brine is pretty cloudy which I understand is normal and the odor
> is a little funky but not bad and mostly smells of dill.
>
> I have them in a glass flour canister with a ziploc bag of brine on
> top and a ceramic bowl to keep everything submerged. I've been
> checking them every couple of days and there was enough opaque white
> scum on top to skim off. To do this I had to remove the bowl and a
> couple pickles floated up out of the brine. I cleaned the surface of
> the brine and used a clean bowl to resubmerge everything.
>
> Is this sounding normal so far? Do I need to worry that the pickles
> came up out of the brine?
>
> Thanks for any input!


From what I remember (has it really been 40 years?) all that is
exactly normal. HTH

-Bob