kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

dill pickles

I didn’t weigh anything this time around.

  • Fresh dill fronds
  • Several cloves of fresh garlic, peeled
  • Black mustard seeds
  • Black peppercorns
  • Several whole cloves
  • Two fresh bay leaves from the tree in the yard
  • Pickling cucumbers
  • 3% brine

Placed all the herbs/spices in the bottom of my smallest fermentation crock, packed in some cukes on top of that, hold it down with the included weight, pour in the brine and make sure everything is well covered by it.

The crock sits on my kitchen counter, so I’ll be able to keep an eye on it. The last time I did this, I let things ferment too long so everything tasted great but had a soft texture. Hopefully that won’t happen again.

2023-09-12

Checked in on them today. There was a layer of kahm yeast over the top. I scraped most of that off, mostly to make it easier to take a pH reading. That ended up at 4.6. Gonna give it a few more days to try to get that number into the high 3s maybe. I won’t let it go too much longer though, since the pickles will get mushy (like last year).

2023-09-30

pH still at 4.6. Put these into a couple of pint jars in the fridge, since I don’t want the pickles to get any softer. I think they’re a success? Better than my first attempt, I think.

Categories:

Updated: