Quote:
Originally Posted by charley
oh thank you ive ben worried all day.i know i put plenty of salt the pickles are very salty almost to salty i hope it tones down as it goes on.as far as the smell its divine thats why i had to taste one.as far as the gas its still bubbling but slowing down.are you growing that orange russian 117 agian this year worth?
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No tomatoes at all this year.
Just maybe a pepper or two and Okra.
You can over do the salt but if you were getting bubbles your are fine.
As far as I know there are no documented cases of sickness from fermenting the way we are doing it.
Some sort of Tofu has had a problem or two but that is different.
It simply wont happen.
It rots or ferments.
You WILL know the difference.
Canning kills any good bacteria and that is where the problems start if there isn't enough acid.
I do want to add your body will take some getting used to live bacteria but it wont kill you it is good for you.
Worth