Joe Sallustio wrote:

> I am attempting my first batch of fermented pickles and am not sure if
> I have a problem or not.
>
> I am a wine and beer maker and am used to seeing at least some
> bubbling as a byproduct of fermentation. If that's happening, I am
> missing it.
>
> I followed the guidelines on the USDA website since that seems to be
> what most state extension agents refer to. I used pickling salt, the
> only deviation from the USDA gudlines was addition of at least twice
> the amount of garlic they suggested.
>
> These have been fermenting for slightly over two weeks at around 70F
> under a towel, I check each day and remove any mold that forms on the
> pickling liquid.
>
> The cucumbers are at least two inches under the liquid. I tasted one
> last week, I got mostly salt from it. Good, but not exactly a pickle.
> This weeks sample may have been closer to a pickle, but I have no
> experience here and want to ensure I am making food, not something
> else... They look like pickles and are firm.
>
> My question is this:
>
> Should I see signs of active fementation, like bubbles? If so, and am
> not seeing them is there anything I should do or should I pitch these
> and try again? It's a 5 gallon batch, I had a LOT of cucumbers.
>
> I can pull a sample and check the amount of acid and pH of the liquid,
> but have no guideline as to expected values. If I should do that any
> advice would be appreciated.
>
> Thanks in advance and best regards,
> Joe

My sympathies - my fermented pickles didn't do well at all. How do you
check the pH? I bought a soil tester, but it registered 5% vinegar at
6.5. Obviously not calibrated or something. Where did you get your testing
supplies?
Edrena