Our first attempt at making traditional lacto-fermented Full Sour Pickles was certainly a learning experience!
We followed @sandorkraut’s recipe, and were initially delighted with how quickly fermentation kicked off. But then we had that really hot week in March, and found ourselves in uncertain territory.
Kahm yeast developed on top, and the cukes had an odd flavour to them (almost chemical). Encouraged by others, we scraped off as much yeast as we could, then left them for a while longer.
They improved! It took a month, but they improved in flavour, and the yeast settled down as the weather cooled.
Over the last week, the aroma around the fermenting jar could only be described as ‘ripe’ (with a hint of cheese or damp earth), and yet again we were concerned that they’d gone rogue. But, once removed from the brine and given a quick rinse, these babies taste pretty damn good!
So, we’ve popped them in a clean jar, decanted the brine back over them, and they’re in the fridge to halt any remaining fermentation. It would seem that after only (!!) two months of ‘waiting and seeing’, we’ve made pickles!
#pickles #cucumberpickles #dillpickles #rentalpermaculture #rentalhomesteading #lactofermentation #ferment
#fermentation #homesteading #traditionalrecipe #traditionalrecipes #fermentedpickles #fedmentedfood #guthealth #healyourgut #traditionalskills #nannaskills
#theurbannanna #urbannanna #traditionalmethodsmademodern