Dear Kirsten and Christopher,
I bought a copy of your book last month and successfully preserved a bunch of farm fresh vegetables using your fermenting techniques. However, I am having some doubts about my pickling cucumber ferment. I followed the NY Deli-style pickle recipe. After 5 days I noticed Kahm yeast and removed it. Before refrigerating I noticed some slime so I added more salt to the brine. Upon doing so, I noticed white clumps formed the minute I added a bit of grey sea salt. The water itself looks cloudy and some of the pickles seem to want to float. The white clumps have since settled to the bottom of the jar. The brine itself smells great but before tossing the batch and deeming them unsafe to eat I thought I would get a second set of eyes to look at my jars of pickles. Please see the attached pictures. Any feedback would be greatly appreciated.
Thank you for the pictures, they really help. All veggies want to float in the brine and it looks from the pictures like maybe they did some floating in the jar. If any of them did slip out from the pack and float to the top that would be a conduit for develop enzymatic or yeast infections. We are guessing you may have one or both on this batch. Cloudiness is normal but the white chunk is baffling to us. Our recommendation honestly Tina is to compost this batch and try again. If you are up for that really pack them in tight and under that shoulder of the jar - they should be in there tight enough that none can float to the top. It also helps to find a tannin rich leaf—grape, oak, horseradish to tuck over the top to keep things under the brine and crispy. We hope you still have cukes and that you have a good second batch.
Christopher & Kirsten