Hi Kirsten!
I have a question for you!
Can you tell me why this littles dots on my Pickles is normal? (Pictures are attached) They dont have that before..
The pickles was made the last summer so already 7 months in the fridge.
Also, I find that often, my fermented vegetables are soft. Not crispy (pickles, greens beans, radish...) why ?
I always put a little bit of black tea in the final jar but help to keep their crispiness.
But I need your help!
Thanks!!!
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Hi Carolanne,
Oh dear, those do not look well. I believe this is some kind of fungus. This could happen if even one of the tops of the pickles was peeking out of the brine. That little bit of exposure acts as a vector.
As far as soft ferments, more often than not that is because there is not enough salt in the brine. One of salt’s functions is to harden the pectin in the cell walls and this is what keeps things crispy. Tannins help but you need more salt to begin with.
Cucumbers are especially needy in this regard. Of all the things I ferment cucumbers get the highest salt ratio. They just want to soften otherwise. You want to you a 5% brine.
I hope that helps,
Kirsten
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