The first batch of fermented pickles starting now. Dill, coriander seed and garlic. 2% salt solution. I’m told this might be ready in as little as 4 days.
Fermentation lock not needed but that is the jar I have handy. Yum. can’t wait.
Sauerkraut, pate, bone broth
daddyoh
(Eric - The patient needs to be patient!)
#21
The first batch of fermented pickles starting now. Dill, coriander seed and garlic. 2% salt solution. I’m told this might be ready in as little as 4 days.
daddyoh
(Eric - The patient needs to be patient!)
#22
So this batch tasted good (not great) but was way too soft. Found this article: https://www.makesauerkraut.com/fermented-pickles/ that told me I probably should have done 3%+ salt not 2%. So we put up 4 qts of pickles yesterday and added a tea bag (tannin) to 2 of the 4. 3.5% salt. Also put up a qt of okra with a slice of hot pepper in the jar. Jalapeno to be specific. We will start testing the pickles Wednesday night when I break my current fast.
David_Stilley
(Full Metal KETO AF)
#23
You can also use calcium chloride (pickle crisp). I bought generic food grade from Amazon cheap, it’s also used in homebrew. Pickle Crisp was a brand name Ball product and is more expensive. It works well for maintaining a crisp texture. 
daddyoh
(Eric - The patient needs to be patient!)
#24
Thanks. I saw some at walmart and read the label. Seemed it was for brined pickles and I did not want to assume it was for fermented also. Good to know.