Wondering what’s up with the color difference on my lacto ferment pickles. Same batch, one has a light green band around the outside, and the other is fully dark green all the way to the skin.
Thanks for your help!
Thanks for reaching out about the cucumbers. I am sorry but we have been traveling for the last 2 weeks and I don’t know if Christopher got back to you. I apologize for the late reply.
The discoloring you see is just the way the fermentation works. The white parts are not fully fermented, called half-sours to some. This is okay as it will continue to ferment in the fridge. How it works is that when you sink the cucumber into salt water the saline of the salt water and the base water in the pickle exchange in an osmosis process because the water is looking to balance itself—meanwhile the lactobacillus are acidifying the whole affair. This is why you see variation in the coloring—different speeds of that exchange.
I hope that helps and you enjoy your pickles.