Now that I'm making my first hot sauce fermentation I thought that I would give some cucumbers,garlic,jalapeno, serrano and carrots a try at the fermentation thing and see how they turn out. These are quart jars. My hot sauce is in a 1/2 gallon jar.
Hey smoke I've had some pickle ferments get soft on the end sometimes turn all mushy but still have some decent ones in the jar as well. Left them out for 12 days is this my mistake? Thanks Smoke!!SmokenFire said:We do very similar things at our house SR. Love love them! You'll note the brine will start to 'cloud up' a few days in - its perfectly normal. I normally only run them at room temp for 4-8 days - best part is fishing a few out of the jar to taste test. Once I'm happy with where the pickles are at they go into the fridge and never last very long. Obsession is right!
Thanks Grant I do have pickle crisp but not sure if I can use that for fermenting drills?grantmichaels said:I think there something to add to crisp pickles ...Ball Pickle Crisp? ...
oldsalty said:Those LOOK mighty tasty!!!!! You're on a roll SR!!!
Hey smoke I've had some pickle ferments get soft on the end sometimes turn all mushy but still have some decent ones in the jar as well. Left them out for 12 days is this my mistake? Thanks Smoke!!
oldsalty said:Those LOOK mighty tasty!!!!! You're on a roll SR!!!
Hey smoke I've had some pickle ferments get soft on the end sometimes turn all mushy but still have some decent ones in the jar as well. Left them out for 12 days is this my mistake? Thanks Smoke!!