pics of my polish fermented pickles and some sweet peppers
Posted: Tue Nov 04, 2014 20:28
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
If the cuke is covered in brine and sealed up tight, I'm pretty sure it can't ferment. A fermented vegetable has to have time to form lactic acid and give off carbon dioxide. A sealed jar will not allow this to happen. That's why it is done in a crock or jar fitted with an air lock. Could be wrong though.king kabanos wrote:oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle
You are right Dave. We pour the brine over the cucumbers (with dill and garlic), put the lids on, but not tighten. They sit in room temp until they sour properly and then we process them so that the jars seal. I like the taste when they are just partially soured and can eat a whole jar at a time!Dave Zac wrote:If the cuke is covered in brine and sealed up tight, I'm pretty sure it can't ferment. A fermented vegetable has to have time to form lactic acid and give off carbon dioxide. A sealed jar will not allow this to happen. That's why it is done in a crock or jar fitted with an air lock. Could be wrong though.king kabanos wrote:oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle