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kenny_j · August 2, 2015

I did up 5 qts of salt brine pickles after reading several sites about how to do it. They seem alright and have been fermenting for since July 25. 1 of the five really sends off gas bubbles, 10 times more than the other 4 when I loosen the lids to let the pressure escape. Wondering if that one is bad? Or is that the only one fermenting properly. I have tasted from the one that doesn't give off much gas several times, and they seemed all right, just not much flavor yet. Afraid to taste from the one that rages with gas bubbles when the seal is cracked. Anyone have experience with lacto fermenting dill chips. The jars have a leaf of cabbage on top to keep the cukes submerged, then a lid and ring to make it anerobic, per instructions. Help!!!

August 2, 2015	#1
kenny_j Tomatovillian™ Join Date: Sep 2011 Location: holly michigan Posts: 380	Salt brine pickles HELP!!! I did up 5 qts of salt brine pickles after reading several sites about how to do it. They seem alright and have been fermenting for since July 25. 1 of the five really sends off gas bubbles, 10 times more than the other 4 when I loosen the lids to let the pressure escape. Wondering if that one is bad? Or is that the only one fermenting properly. I have tasted from the one that doesn't give off much gas several times, and they seemed all right, just not much flavor yet. Afraid to taste from the one that rages with gas bubbles when the seal is cracked. Anyone have experience with lacto fermenting dill chips. The jars have a leaf of cabbage on top to keep the cukes submerged, then a lid and ring to make it anerobic, per instructions. Help!!!