This is my first time to try to ferment the pickling cucumbers I've
grown in my garden. I started a very small batch in a crock consisting
of sliced cucumbers, dill, peppers, garlic, coriander seed, bay
leaves, vinegar and salt but NO WATER. That's what the recipe called
for basically. I filled a baggie with sal****er and used it to cover
the crock and hold the stuff under the vinegar solution. Then I put it
in a dark cabinet and covered it with a towel. It's been four days and
no scum has formed on top. Could I have done something wrong? I don't
know if they are fermenting for not!
TIA
D.L. Jones