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Old 21-07-2004, 05:59 PM
Brian Mailman
 
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Default Fermented Pickle Problem?

Ross Reid wrote:

With pickles and sauerkraut, the fermentation is mainly via bacteria
and takes upwards of 4 to 6 weeks so, there is not really any sign of
an active fermentation.


Hmmm... I dunno. My sours start in at about 3 days, and no longer than
a week.

Joe, post your recipe--you may have too much or too little salt (should
be a scant tablespoon of coars/kosher salt per cup of water.

Also, reserve a few tablespoons of the brine for the next batch as a
starter.

B/