Quote:
Originally Posted by Worth1
Right now they taste like a Claussen pickle how on earth could they be ready?
They have only been in the brine for like maybe 4 days.
The only draw back is they are slicing cucumbers but they still aren't bad.
Worth
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Hey Worth! I looked at your pic of the white film on your other thread. That is, indeed, just some harmless Kham yeast. If you dislike having to remove it all the time I would suggest going with a closed fermenting vessel next time with a fermentation lock (let's CO2 out but does not let air and wild yeast in). Since I have switched to the closed system my scumming days are over!
As far as the doneness...that is for your palate to decide. The warmer your house is the faster the pickles will ferment so if you like the taste right now, move them to the fridge (to retard the fermentation). I let mine go until the fermentation stops because I plan on keeping them at room temp AND i like fully sour dill pickles.
Best of luck and keep us posted!