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T.G · 08-20-2012, 12:18 PM

There are many different fermented recipes out there.

Few recommendations:
1) use a scale for the salt as 6TBS of some salt, say kosher salt, is not the same as 6TBS of pickling & canning salt. The kosher salt is much lighter and packs less densely. In the above example, the pickling & canning salt would be about twice as salty as the kosher salt. Sea salt falls somewhere in between. Alton Brown recommends 5.5oz of salt per gallon of water - so it doesn't matter what type of salt you use, you'll still end up with about the same salt content (percentage).

2) never, ever, ever use salt with iodine or anti-caking agents added. The iodine will screw with the lacto fermentation and anti-caking agents can end up introducing off flavors.

3) if you use dried dill weed / leaf then you are going to need to put it in a spice bag or a piece of cheese cloth tied with cooking twine because the stuff floats. Anything that floats on the surface of the fermenter is subject to growing mold, which you don't want. Some other spices like coriander, fennel and some mustard seeds, will float for a day or so before they become waterlogged and sink.

4) don't confuse kahm yeast with mold. Kahm yeast is a bright white filmy layer that forms on the surface of the brine. It's basically harmless. The worst it will do is cause a subtle off flavor if it is allowed to go unchecked for weeks. It's actually kind of hard to skim, but just get what you can once every 3-7 days, depends how fast it's forming. Not all batches will develop it. Mold looks like what we grew in petri dishes in high school biology class - that you want to get out.

5) use pickling cucumbers or gherkins, the smaller the better. Salad slicers don't ferment well, the rind is too thick and the area around the seeds ends up falling apart. Pickle the salad slicers in vinegar.

08-20-2012, 12:18 PM	#37
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,543 Trading: (37)	Re: Make your own pickles? There are many different fermented recipes out there. Few recommendations: 1) use a scale for the salt as 6TBS of some salt, say kosher salt, is not the same as 6TBS of pickling & canning salt. The kosher salt is much lighter and packs less densely. In the above example, the pickling & canning salt would be about twice as salty as the kosher salt. Sea salt falls somewhere in between. Alton Brown recommends 5.5oz of salt per gallon of water - so it doesn't matter what type of salt you use, you'll still end up with about the same salt content (percentage). 2) never, ever, ever use salt with iodine or anti-caking agents added. The iodine will screw with the lacto fermentation and anti-caking agents can end up introducing off flavors. 3) if you use dried dill weed / leaf then you are going to need to put it in a spice bag or a piece of cheese cloth tied with cooking twine because the stuff floats. Anything that floats on the surface of the fermenter is subject to growing mold, which you don't want. Some other spices like coriander, fennel and some mustard seeds, will float for a day or so before they become waterlogged and sink. 4) don't confuse kahm yeast with mold. Kahm yeast is a bright white filmy layer that forms on the surface of the brine. It's basically harmless. The worst it will do is cause a subtle off flavor if it is allowed to go unchecked for weeks. It's actually kind of hard to skim, but just get what you can once every 3-7 days, depends how fast it's forming. Not all batches will develop it. Mold looks like what we grew in petri dishes in high school biology class - that you want to get out. 5) use pickling cucumbers or gherkins, the smaller the better. Salad slicers don't ferment well, the rind is too thick and the area around the seeds ends up falling apart. Pickle the salad slicers in vinegar.