First time pickle diagnosis (another cloudy brine question!)

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First time pickle diagnosis (another cloudy brine question!)

Postby BenKRichardson on Thu Oct 22, 2015 2:20 am

I’ve been enjoying reliable success with making milk and water kefir (from grains), kimchee, sauerkraut and sourdough but . . . . after a lot of reading I made my first attempt at fermenting gherkins starting 10 days ago.

With no experience to draw on, I’m now unsure whether a fine white powder-like substance that has appeared within the ferment is normal and harmless or indicative of a deadly toxic mold that will surely kill me if I dare to take a bite of one of the gherkins.

I’m seeking your wisdom and experience, does this look like a healthy ferment or should I dispose of and try again?

Ferment details are -

~ Use of a Fido Jar with an airlock (Probiotic Jar) which hasn’t been opened since the ferment began 10 days ago
~ Room temperature of 20 c / 68 f
~ Organic Gherkins thoroughly washed and with the blossom ends removed
~ 3% brine solution using Himalyan pink salt
~ Mustard, dill and fennel seeds

Short Video showing the cloudy white sediment moving within the jar after it is shaken - https://youtu.be/hybQDlub6eI

Image

Image
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Re: First time pickle diagnosis (another cloudy brine questi

Postby Christopher Weeks on Thu Oct 22, 2015 7:30 am

All perfectly normal. Looks delicious.

Whenever you suspect a ferment to be bad, sniff it. If it doesn't smell putrid, taste a little. If it doesn't taste putrid, it's almost certainly fine.
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Re: First time pickle diagnosis (another cloudy brine questi

Postby Christopher Weeks on Thu Oct 22, 2015 7:35 am

Also, as you suggested in the cloudy brine thread, the same stuff forms in your kimchi, it's just hard to spot.
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Re: First time pickle diagnosis (another cloudy brine questi

Postby gardener on Sat Oct 24, 2015 11:16 pm

Everything looks A-OK to me, too. Yes, looks delicious.
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Re: First time pickle diagnosis (another cloudy brine questi

Postby BenKRichardson on Sun Oct 25, 2015 4:31 am

Christopher and gardener, much obliged!

I tried this first time ferment yesterday and can confirm not only are the gherkins alive with flavor and crunchy, not soggy at all, but I'm also in good health having consumed them :D

A little over-salty though so I'm going to decrease the salt level in my next batch from 3 to 2%, hoping that addition of a probiotic capsule (opened) and use of an airlock jar will be sufficient to prevent proliferation of the non-desired types of bacteria and yeast.
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Re: First time pickle diagnosis (another cloudy brine questi

Postby Christopher Weeks on Sun Oct 25, 2015 7:30 pm

I suspect you'll be fine with that plan, but I also suspect the probiotics, if they do anything, mess things up. But try it and let us know!
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