by Joedereuil@gmail.com on Tue Jan 28, 2020 10:43 pm
I'm new to fermentation. I've previously made vinegar refrigerator pickles but wanted to make the real thing. First attempt was not good, compared to the refrigerator pickles. They were dull tasting and kind of fishy. It was a 5% brine, flavored with dill, mustard, peppercorns. Now have another batch in the works, a 5% brine with garlic, a carrot, peppercorns, and a couple teaspoons of homemade fermented pepper sauce. Looking forward to results.