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
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