Pickling for the first time. This is the 5th day and tasted it for the first time. Not very sour and very crunchy. Nothing funky at topIt is still releasing bubbles quite a bit as I am shaking so still too early I guess? I will wait moreAlso I am confused, until now I thought fermented pickles had vinegar in them. But apparently there is very little fermentation involved if you use vinegar, if any?
>this user died of botulism
>>21982847I am triple boosted, I am practically immune to everything out there
>>21982840>But apparently there is very little fermentation involved if you use vinegar, if any?Fermentation stops when the pH is too low for the bacteria to turn sugars to lactic acid and CO2. If you already put vinegar the low pH is reached with less bacterial lactic acid. Full lactic fermentation takes about 3 weeks at 20-25°C.
>>21982840Not sure I can help much as I have never done cabbage, pickled eggs are my thing and I leave them around 6 weeks before I even think about touching them. Fermentation and Pickling are a bit different.Here in the UK and I think Germany, we tend to pickle our gherkins (I think you call them Dill pickles in the USA) but most of Europe tend to ferment them in brine.It sounds like like are conflating the two ?
>>21982840Yeah vinegar and fermented pickles are very different processes. Putting vinegar in a salt brine will just kill the bacteria that cause the fermentation you want. Some hot sauces like Tabasco are made by first fermenting peppers and then adding vinegar to them after that. At just five days they won't have done much. I usually do mine for between a week and two weeks depending on how crunchy I want them vs how sour and the ambient temperature due to time of year.>>21982847Not a problem if done properly which isn't hard. The lacto bacteria overtake everything else and create an environment where other harmful ones won't grow.
>>21982847The modern man is afraid of pickling, yet guzzles corn syrup like it was water in a desert
>>21982847literally only an issue if youre canning and even then its hard to fuck up if youre following instructions, fridge pickles are fine for a month
>>21982840#1. Pickling cucumbers and not generic store/english/persian cucumbers.#2. Make sure your pickles are as fresh and possible and as firm as possible. If you press on one spot and feel give, try to find a better one.#3. Cut the tips off your cucumbers.#4. Halve the cucumbers when you pickle them. Halving will help speed up fermentation and prevent you from getting a whole pickle that ferments from the inside out.#5. 3% salt brine. That's 3 grams or salt to 97 grams of water.#6: Bring your spices and seasonings to a boil in the brine and let it cool to room temperature.#7. Give your cucumbers a quick blanch in boiling water and an ice bath after to cool.#8. Add alumn, pickle crisp, or grape leaves to improve crunch.#9. Keep in a cool place, not cold.#10. Keep the pickles fully submerged and clean any mold off the top, around the inside of the jar, or on your weight everyday.#11. Test every five days until the desired level.#12. Remove 1/2 the brine and replace it with vinegar if you want to stop fermentation before storing in your fridge.It's going to take some work. And it's probably not going to be worth it for awhile. You got to have a passion for it and be ready for failures every now and then.
>>21982840pickling does not equal fermenting. two different processes
>>21982840Vinegar pickling surrounds stuff with an acid (usually acetic acid) which creates an environment that most harmful bacteria to humans cannot survive in. The acid also breaks down the food itself slightly, drawing out some moisture and infusing into the food (this is what makes the food tangy)Fermentation pickling fosters an environment where specific types of bacteria already present in the food can grow quickly (like standard 3% saltwater for sauerkraut) These bacteria create Lactic acid as a byproduct of their proliferation and this acid eventually kills most harmful bacteria in the solution and also breaks down the food in the same way as with vinegar pickling.>tfw you actually learned something useful in school as a 9 year old and remember it 20 years later
