Fermented Pickle Problem?
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 |
Fermented Pickle Problem?
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 |
Fermented Pickle Problem?
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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/ |
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/ |
Fermented Pickle Problem?
Brian Mailman > wrote:
>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. > Do you mean your fermented pickles start to ferment in no longer than a week, or that they finish in no longer than a week? I've been making fermented dills and sauerkraut for well over 20 years and I've never had either dills or kraut finish in as short a time as a week or even less. I try to keep the ambient temperature in the fermentation area at ~68-70ºF and fermentation runs the above noted 4 to 6 weeks. The OP said: <Quote> 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. My question is this: Should I see signs of active fermentation, 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. <Unquote> Although I only started making pickles and sauerkraut some twenty odd years ago, I've been a home brewer and wine maker since 1968 and I know that making pickles or sauerkraut does not produce anything remotely resembling an active wine or beer primary fermentation. My post was in answer to the OP's original question. Ross. |
Fermented Pickle Problem?
Brian Mailman > wrote:
>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. > Do you mean your fermented pickles start to ferment in no longer than a week, or that they finish in no longer than a week? I've been making fermented dills and sauerkraut for well over 20 years and I've never had either dills or kraut finish in as short a time as a week or even less. I try to keep the ambient temperature in the fermentation area at ~68-70ºF and fermentation runs the above noted 4 to 6 weeks. The OP said: <Quote> 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. My question is this: Should I see signs of active fermentation, 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. <Unquote> Although I only started making pickles and sauerkraut some twenty odd years ago, I've been a home brewer and wine maker since 1968 and I know that making pickles or sauerkraut does not produce anything remotely resembling an active wine or beer primary fermentation. My post was in answer to the OP's original question. Ross. |
Fermented Pickle Problem?
Joe Sallustio wrote:
> Edrena, > I have a pH meter and can titrate the acid, I use the equipment for > measurements in winemaking. > > pH and percent acid are not related very well, pH is a log measurement > where that percent value is a linear function. I would expect it to > read below 7 which is not an acid or a base, 6.5 makes sense. A pH of > 5 is 10 times 'stronger' than a pH of 6. > I can email you a pH meter FAQ from rec.crafts.winemaking if you would > like. It applies to meters in general and explains what you need to > do the measurements and how to calibrate the meter. A decent meter is > around $50 to $80 (US), you need calibration supplies too, that can > vary from $15 to $30. > I think titration equipmnet is what you you want, you can buy that at > a local winemaking shop for around $10. It measures in a linear > value. The stuff in winemaking shops is really not intended to > measure acid that high; 5% is about 5 to 10 times more than wine > normally is. It would work but it may need a fudge factor for the > type of acid. Vinegar is acetic acid, wines in the US are expressed as > tartaric. > Grainger.com is all over the US and Canada and has decent meters at a > decent price. Yeehaw. That's a lot of info. I flunked chemistry about thirty years ago so some of them words is patently not English :) I did stop by a scientifc supplier here in town who would order me a handheld meter for about $80US. I bought a package of ph test strips instead. I'd like to see that winemaking FAQ ( I got a book around here sumplace), just to figger out the difference between titration and linears and stuff. Many thanks, Edrena |
Fermented Pickle Problem?
Joe Sallustio wrote:
> Edrena, > I have a pH meter and can titrate the acid, I use the equipment for > measurements in winemaking. > > pH and percent acid are not related very well, pH is a log measurement > where that percent value is a linear function. I would expect it to > read below 7 which is not an acid or a base, 6.5 makes sense. A pH of > 5 is 10 times 'stronger' than a pH of 6. > I can email you a pH meter FAQ from rec.crafts.winemaking if you would > like. It applies to meters in general and explains what you need to > do the measurements and how to calibrate the meter. A decent meter is > around $50 to $80 (US), you need calibration supplies too, that can > vary from $15 to $30. > I think titration equipmnet is what you you want, you can buy that at > a local winemaking shop for around $10. It measures in a linear > value. The stuff in winemaking shops is really not intended to > measure acid that high; 5% is about 5 to 10 times more than wine > normally is. It would work but it may need a fudge factor for the > type of acid. Vinegar is acetic acid, wines in the US are expressed as > tartaric. > Grainger.com is all over the US and Canada and has decent meters at a > decent price. Yeehaw. That's a lot of info. I flunked chemistry about thirty years ago so some of them words is patently not English :) I did stop by a scientifc supplier here in town who would order me a handheld meter for about $80US. I bought a package of ph test strips instead. I'd like to see that winemaking FAQ ( I got a book around here sumplace), just to figger out the difference between titration and linears and stuff. Many thanks, Edrena |
Fermented Pickle Problem?
Joe Sallustio wrote:
> I can email you a pH meter FAQ from rec.crafts.winemaking if you would > like. It applies to meters in general and explains what you need to > do the measurements and how to calibrate the meter. A decent meter is > around $50 to $80 (US), you need calibration supplies too, that can > vary from $15 to $30. Hi Joe, Is it possible to post that FAQ to this group? It looks like a few people here might like to see it, including myself. Thanks! -- Reg email: RegForte (at) (that free MS email service) (dot) com |
Fermented Pickle Problem?
Joe Sallustio wrote:
> I can email you a pH meter FAQ from rec.crafts.winemaking if you would > like. It applies to meters in general and explains what you need to > do the measurements and how to calibrate the meter. A decent meter is > around $50 to $80 (US), you need calibration supplies too, that can > vary from $15 to $30. Hi Joe, Is it possible to post that FAQ to this group? It looks like a few people here might like to see it, including myself. Thanks! -- Reg email: RegForte (at) (that free MS email service) (dot) com |
Fermented Pickle Problem?
Ross Reid wrote:
> > Brian Mailman > wrote: > > >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. > > > > Do you mean your fermented pickles start to ferment in no longer than > a week, or that they finish in no longer than a week? Yes, and possibly both depending on the weather. > I've been making fermented dills and sauerkraut for well over 20 years > and I've never had either dills or kraut finish in as short a time as > a week or even less. Perhaps we're speaking of two different fermentation processes? Salt-brined pickles never take more than 3 days to begin bubbling for me. > Although I only started making pickles and sauerkraut some twenty odd > years ago, Not important, my g'ma said to me almost 45-50 years ago that it's one of those things that if you do correctly once is all you need. B/ |
Fermented Pickle Problem?
Joe Sallustio wrote:
> > Brian, > I used: > > 24 pounds of pickling cucumbers > 3 cups pickling salt (Morton) > 1.5 cups 5% distilled vinegar Erf, can't help you on this. I've never fermented pickles with vinegar added so since I have no experience with that I can't say what the difficulty is. I've seen recipes where one adds it for storage after fermentation, though, even though even if I've not tried that, either. > > Does any of this look way off kilter to you? Assuming 1 tbs salt is > 1/2 ounce I may be ok from your values. I wonder if I used 2 gallons > of water instead of 3? Lessee... 3 gallons is 48 cups, so that's 48 tbsp of salt, minus a couple for "scant" maybe. Let's say 45 for a guestimate. So that's roughly 24-25 ounces (giving 1/2 ounce per tablespoon) and that's the three cups. That part's fine. I dunno. Like I said, I'm not familiar with fermenting cukes in vinegar (I make B&B pickles but those are processed in a vinegar brine, not fermented) so I await to hear what those with greater experience with that. B/ |
Fermented Pickle Problem?
Joe Sallustio wrote:
> > Brian, > I used: > > 24 pounds of pickling cucumbers > 3 cups pickling salt (Morton) > 1.5 cups 5% distilled vinegar Erf, can't help you on this. I've never fermented pickles with vinegar added so since I have no experience with that I can't say what the difficulty is. I've seen recipes where one adds it for storage after fermentation, though, even though even if I've not tried that, either. > > Does any of this look way off kilter to you? Assuming 1 tbs salt is > 1/2 ounce I may be ok from your values. I wonder if I used 2 gallons > of water instead of 3? Lessee... 3 gallons is 48 cups, so that's 48 tbsp of salt, minus a couple for "scant" maybe. Let's say 45 for a guestimate. So that's roughly 24-25 ounces (giving 1/2 ounce per tablespoon) and that's the three cups. That part's fine. I dunno. Like I said, I'm not familiar with fermenting cukes in vinegar (I make B&B pickles but those are processed in a vinegar brine, not fermented) so I await to hear what those with greater experience with that. B/ |
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