Re: Spoiled pickles??

[Guest guest]

Judith,

When I did the NT recipe for pickles, mine turned out soft (but tasty)also.

Taste a little bit and go by your instincts. I recently did a batch

according to the " Wild Fermentation " recipe. Using a salt brine (no whey)

and adding some oak leaves for crispness. They are crunchy and delicious.

Therese

[Guest guest]

Thank you for your input. What is the " Wild

Fermentation " recipe? Do you just use a few oak

leaves from the oak in the yard?

Judith

--- & Therese Laurdan <rkissel@...>

wrote:

> Judith,

>

> When I did the NT recipe for pickles, mine turned

> out soft (but tasty)also.

> Taste a little bit and go by your instincts. I

> recently did a batch

> according to the " Wild Fermentation " recipe. Using a

> salt brine (no whey)

> and adding some oak leaves for crispness. They are

> crunchy and delicious.

>

> Therese

>

>

[Guest guest]

What is the " Wild

> Fermentation " recipe? Do you just use a few oak

> leaves from the oak in the yard?

There is a wonderful book on fermentation called " Wild Fermentation " by

Sandor Katz. And yes they are fresh oak tree leaves. You may also use grape

or cherry leaves according to the recipe.

Therese

[Guest guest]

Judith

I recently made the same recipe. Some of my picles were soft;others more firm.

And I don't refrigerate them.The only fermented vegetables I refrigerate are

those with beets.

I thought if something was spoiled it would either smell horrible or have

obvious mold growing on it.

Phil

Spoiled pickles??

I new to lacto-fermented way of eating. Recently I made dill pickles

following the recipe in Nourishing Traditions using goat milk whey.

They sat out for 2 days in an air-conditioned room (68 degrees) and

they were placed in the refrigerator. They became mushy. If you try

to pick a slice up, it falls apart. Are they spoiled? Is this

normal? How long can pickles keep using this method? How do you know

if they are unsafe to eat?

Judith