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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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One More Fermented Pickle Question, Please
One more pickle question, if anyone can advise. I'm following SETP's
fermented pickle recipe and they've been in the brine for just over two weeks. Temperatures have been 62-79F and I've been skimming them every few days. Today I moved them into the kitchen to make it easier to skim the surface. In the process, I sloshed the liquid around more than I intended and the whitish scum on the top kind of mixed into the liquid and then settled onto the bottom. Various sources including UGA, OSU and other fermented food sites have conflicting information on this. Some say the white sediment is fine some say it is yeast that will increase the pH of the brine and spoil the pickles. Can anyone weigh in with their experiences? Thanks! |
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