fermented pickles white sediment

Use Ball ® Salt for Pickling & Preserving, which does not contain additives, for home canning. Asked by Wiki User. Cider vinegar may be a good choice for some pickles, but it does darken most fruits and vegetables. Yeasts can settle at the bottom of the jars. Top Answer. Troubleshooting tips for fermenting and pickling. Most people love these flavors right away. Fermented pickles aren't necessarily "superior" to vinegar pickles. If you’re not sure if a plastic container is safe for food, read its label or contact its manufacturer. However, if the pickles are soft, slippery or slimy, they may be spoiled so don't use them. Sediment at the bottom of the jar or cloudy liquid. When is it safe to eat and when to toss it out. Often this white film is mistaken for mold, and the entire ferment is discarded. Close. Long lapse of time between harvest and brining. Thank you I appreciate it, it's my first ferment so I wasn't quite sure, and I'm on day 5. 1. However, too much lactic acid can cause the brine to cloud. This is simply the presence of good bacteria and isn’t a cause for concern. Probably lactobacillus. You on day 3-4? I fermented whole cucumbers in a 1 gallon glass jar with a weighted bag on top. 2. Are Real Pickles products gluten-free? Yeast develops and settles to the bottom of the jar. If you look carefully at other ferments you will likely see a similar ring. https://www.theprairiehomestead.com/2015/08/fermented-pickle-recipe.html The salt is mixed into the food (which is sometimes crushed such as the case of sauerkraut) and the salt will ‘pull’ liquid from the ingredients to create a brine. Juices from the vegetables make the slight amount of liquid. The color of the vegetables changes from bright green to olive/yellow-green, and the white interior becomes translucent. More posts from the fermentation community, Press J to jump to the feed. When disturbed, the sediment becomes distributed throughout the jar and gives a cloudy appearance to the brine. Quick Process is what these instructions show. I pickled them up late in the fall last year, these were gleanings as I was stripping down plants. Use amounts of salt and sugar called for in a recipe, and vinegar that is 5% acidity. Allow the boiled water to stand for 24 hours, and pour off the water, leaving the sediment behind. •There is white sediment in the jars. Farmer Spotlight! Answer. Many are known to drink this brine for the flavour and beneficial bacteria. White sediment on pickles? This year I noticed white sediment on the bottom of the jars after they sat for a bit. Placing cucumbers in too strong brine, too heavy syrup, or too strong vinegar. Is it just byproduct of the bacteria or is it just the ingredients breaking down or is it mold? None. This recipe for Lacto-Fermented Dill Pickles is so easy that it only requires three ingredients and five minutes to prepare! My sauerkraut is bubbling. A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. The white ring at the bottom of your ferment it fine and a normal part of fermentation. The pickles float in a cloudy brine that is delicious. Contact customer support for troubleshooting advice. Use amounts of salt and sugar called for in a recipe, and vinegar that is 5% acidity. During the cucumber season, I enjoy eating fresh cucumbers, but most of them are fermented as dill pickles. I think I did not include enough tannin, which is supposed to help. Fermented veggies and pickles should taste sour and pickled; they should taste…good. None. Lacto fermentation is a way of preserving foods that is ages and ages old and present in many cultures. Why do the Organic Dill Pickles have a cloudy brine and a white sediment at the bottom of the jar? The white ring at the bottom of your ferment it fine and a normal part of fermentation. Fermented pickles ; are vegetables soaked in a brine solution for 4 to 6 weeks. Sediment at the bottom of the jar or cloudy liquid. These fermented pickles are the star of every summer in Hungary alongside with corn and watermelon. • “Old,” overly mature cucumbers with tough, bitter skins were used. This time i am going to measure the salt first. With fermented pickles though, all you have to do is harvest your pickles, wash them, and drop them in a saltwater solution, and cover them for a few days. Use instead a pickling-grade salt. Brine overflow. Only after a few days, I saw a "white ring" at the bottom of the bottle. Yeasts can settle at the bottom of the jars. Cloudy brine. During washing, hollow cucumbers usually float. The acidity level of homemade vinegars is unknown and may make the pickles unsafe. Garlic … In fermented or crock pickles, ... Then draw water off the top of the container without disturbing any sediment at the bottom. 2. It will typically turn a darker and less vibrant color as it ferments, there is no need for alarm. After that, nature does its thing and voila; your pickles are ready to eat. This white layer is sometimes referred to as being mold, white scum or “bloom”. Save the homemade or flavored vinegars for things like salads. Wiki User Answered . 2010-08-25 03:13:53 2010-08-25 03:13:53. Fermented Pickles are a Perfect Project for Small Harvests. Lots of gas bubbles. But as long as the vegetables look and smell fine, they should be good to consume. A few weeks after beginning these pickles, I noticed that each one was coated with a white layer. White sediment. If you are new to traditional fermentation or have picked up a jar of our pickles and wondered why the juice wasn’t clear, or bright green, don’t fret. However, if they are slimy or look moldy, you might want to be careful. Sort by. During fermentation lactic acid is created which can create a cloudy brine. However, if the pickles are soft, slippery or slimy, they may be spoiled so don't use them. And while those are good — I love anything sour and salty — they lack the digestif properties of real, fermented pickles with all the healthy bacteria. I am happy to report it is very normal and harmless. November 14 is celebrated as National Pickle Day. Spoilage. 2. White sediment on pickles? Raw fermented pickles are filled with probiotics, which are great for your gut. Close. This post on making sauerkraut at Wild Fermentation mentions this phenomenon . Looking for Fermented Pickle Problems: Causes and Possible Solutions in 2020? There is no cause for concern - the presence of a small amount of white sediment is normal. This is natural yeast and beneficial bacteria, no cause for concern. It’s what sometimes makes dill pickles a little fizzy, and I usually consider it a good thing. I still have questions about the whole process and I decided to get to the bottom of it this summer. An easy step-by-step guide to making the most flavorful, crunchy, tangy pickles full of healthy probiotics, with only 20 minutes of hands-on time! Pickles are crunchy and taste great, I just wash the white stuff off prior to serving. 2. This was just asked earlier today. Just some strain of natural yeast that's precipitating out of the water as it goes through its life cycle.. Should be a bunch at the bottom as well. •There is white sediment in the jars. Brine cured pickles are lacto fermented, saurkraut is lacto fermented, kimchee is also as is cortido. • “Old,” overly mature cucumbers with tough, bitter skins were used. I've recently made a bottle of spinach kraut by following one of your recipes. This is the fermentation at work, you want this to happen! Remove and use for relishes instead of fermented pickles. The basics: Fermented pickles are generally created with vegetables, salt and unchlorinated water. NJ Kombucha makers. I will tell you how traditionally it is made, and how I manage to make it without a fail now. While my pickles didn't have great texture they tasted very good! Examples include dill pickles and sauerkraut. Aileen, that white sediment is probably nothing more than wild yeast that was more active early in the fermentation. Skim it off the top and you’re good to go. Brine overflow. Quick process pickles, or vinegar pickling, are easy to prepare with boiling hot vinegar and seasonings. 4. hide . You can certainly make it more complicated if you want to. I've attached a picture here to explain better. https://happyinthehollow.com/lacto-fermented-pickles-recipe But you might not prefer the taste. Sediment. I have heard it's a natural byproduct of the fermentation process. Thank you, that's what I thought but I didn't want to risk it, it's my first ferment. This is just a natural yeast by-product of the fermentation process. Fermented pickles in particular can be a great fermented food choice.. Refer to the food acidity and processing methods sectionof our canning basics series for a more detailed explanation. Naturally fermented (aka cultured) pickles produce the most delicious sour flavour thanks to the naturally occurring good bacteria. The jars were stored in the spare bedroom in a cabinet at room temperature. A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. White film on top of the liquid in the jar. Fresh-pack (or quick process) pickles are cured for several hours in a vinegar solution or are immediately combined with hot vinegar, spices, and seasonings. Examples include dills, bread-and-butter pickles and pickled beets. Fermented Garlic- I plan to do a whole post on this. This means your digestive system won’t reap any rewards from vinegar based pickles. White sediment. One thing I do is add some calcium chloride (pickle crisp) to my lacto fermented cucumbers to keep them crispy and that works well. Kearny New Jersey fermentation store, Another Mother specializing in small batch craft hot sauces, kombucha, vinegar and all things fermented. Nut-free? Naturally fermented pickles and sauerkraut. My sauerkraut changed color and isn’t bright green anymore. Most vegetables, especially those grown near the ground have some lactobacillus present....which is a bacteria...but not harmful. 2 comments. Another option is to line a questionable container with several thicknesses of food-grade plastic bags. Fermented pickles: there are two types of fermented pickles (sour or sweet pickles): (i) sour fermented pickles made by submerging raw materials in a dilute brine (2–5% salt). I’m pleased to be taking part in this day devoted to everything about the pickles as … Joined Feb 28, 2014 Messages 976 Reaction score 288 Location Greencastle. It can generate a lot of CO2 gas if there are sugars present. Happens every year. This is the fermentation at work, you want this to happen! If you are new to traditional fermentation or have picked up a jar of our pickles and wondered why the juice wasn’t clear, or bright green, don’t fret. You can eat partly fermented pickles … My brine gets sort of clear but milky looking when my pickles are ready, with a tiny bit of sediment on the bottom, but yours looks totally clear. Remove and use for relishes instead of fermented pickles. Is it just byproduct of the bacteria or is it just the ingredients breaking down or is it mold? Joined Feb 9, 2016 Messages 180 Reaction score 3. Press question mark to learn the rest of the keyboard shortcuts. I accidentally limed my pickles in an aluminum pan. Fermented Pickles Fermented pickles, includ ing sauerkraut, are made from cucumbers or ... White distilled and cider vinegars of 5 percent acid-ity (50 grain) are recommended. Other microbes are inhibited by salt. I am happy to report it is very normal and harmless. Plus if vinegar isn’t organic or non-GMO certified, then it’s often processed from genetically modified corn. The fermentation process uses bacteria to create the lactic acid that ferments the pickles. 8 comments. Shriveled Pickles: 1. Neither one is harmful, although many people are trying to remove chemical additives from diet, and opt to … (If you’d like to try it, though, here’s a safe recipe you can try!) Choose high-quality cucumbers and use them within 24 hours of harvest. Placing cucumbers in too strong brine, too heavy syrup, or too strong vinegar. This is just a natural yeast by-product of the fermentation process. I used this exact same recipe last year (with an addition of cherry leaves) and made wonderful pickles. Sorry for the description, but it looks like globs of a snot-like substance floating in the water. This is simply the presence of good bacteria and isn’t a cause for concern. Bubbies Kosher Dill Pickles, as well as our sauerkrauts, green tomatoes, and relish, are naturally fermented in water with salt and spices. report. Fully fermented pickles may be stored in their original containers for about 4 to 9 months, provided they are refrigerated and surface scum and molds are removed regularly. Pickles and sauerkraut can be fermented in large stoneware crocks, large glass jars, or food-grade plastic containers. BUT. I used a 1/2 cup canning salt to 1 gallon water ratio for the brine, used fresh garlic and dill. And is it still safe to eat? While we know that the combination of acid, spices and, in some cases, sugar creates the cucumber-based food called the pickle, choosing what type of pickle you want to make is your first step. Because I have a small garden and only a few plants, I have a steady stream of the fruit, but not always enough at one time to preserve by canning. Albionwood … Scroll down this page and follow the links. It is similar to the sediment at the bottom of pickles (like Bubbies brand or home fermented pickles). Pickles are easy to make using just a few ingredients, but the way you make them indicates the type of pickle you will get. What is all this white sediment collecting near the dill in my fermented pickles? White sediment can either come from salt which contain anti-caking additives, or from naturally-occurring yeast which forms during the fermentation process. Fermented foods, naturally. Once fermented, these Lacto Fermented Dill Pickles are so flavorful, crunchy and full of probiotics that they can and should be used everywhere you use store bought pickles, like as snacks and on sandwiches and charcuterie plates. Do not use homemade vinegar. I believe you are seeing it because the spinach ferment is darker in color than most. If you are a Bubbies Pickles fan then you are most likely familiar with our signature cloudy brine full of tart flavor and spices. It is similar to the sediment at the bottom of pickles (like Bubbies brand or home fermented pickles). Apple Cider Vinegar makers. Reactions: TasunkaWitko. Naturally occurring bacteria grow over 1–2 weeks to produce lactic acid, which then prevents the growth of food poisoning bacteria and other spoilage microorganisms. 100% Upvoted. When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Fermented garlic adds a ton of flavor to dishes and is super simple to make. They were fridge pickles that we forgot was in the way back of the fridge. If the pickles are soft, they are spoiled from the yeast fermentation… They will still be deep green color, but the color will start turning olive green. Follow a reliable recipe. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions.There are plenty of other related resources, click on the resources dropdown above. Perfect as a snack or a side dish. They will still be deep green color, but the color will start turning olive green. The acid level is on the label of the vinegar. Fermented Garlic Dill Pickles Recipe. Fermented Pickles (aka Brined Pickles, Processed Pickles) ... using brown sugar instead of white sugar. No scum or mold ever formed on the top of the ferment. Table salts include an anti-caking agent. White film on top of the liquid in the jar. It is similar to the sediment at the bottom of pickles (like Bubbies brand or home fermented pickles). The pickle brine is like a 'tonic' -drink a shot of it daily to help build immunity! Posted by 2 hours ago. If white or green veggies turn pink in the absence of dark veggies, the batch may be contaminated. During washing, hollow cucumbers usually float. What is all this white sediment collecting near the dill in my fermented pickles? The white sediment is a natural and healthy by-product of the lactic acid fermentation. The white sediment is a natural and healthy by-product of the lactic acid fermentation. I've been fermenting for a few years now and I'm well aware white sediment and cloudy water is normal, but this is very different. Fermented pickles are vegetables soaked in a brine solution for 4 to 6 weeks. Lacto fermented pickles are another one of our favorites that is difficult to keep in the house. OP . 23 24 25. share. On the other hand, pickles using pasteurized vinegar lack any living cultures. 1. I am happy to report it is very normal and harmless. May 8, 2017. I have only made a few small batches of fermented pickles so far, and they were all mushy. This is totally normal, and here’s why: FERMENTATION! There is white sediment at the bottom of the jar. During this time, lactic acid bacteria, naturally present on the surface of vegetables, grows. Fermented pickles go through a slightly different process than fresh-pack pickles. A ferment that has been left too long will always show the signs: it will have a colorful mold and its smell will be cheesy, … 1. You can eat partly fermented pickles after 3-4 days. Answer: Depends—A small amount of sediment in the jars is normal. Quart jars. I believe you are seeing it because the spinach ferment is darker in color than most. Each November, WRSI – The River’s @montebelmon. Homemade Lacto-fermented Pickles Recipe - Happy in the Hollow • If pickles are too acid, increase the sugar; do not decrease the acid. A small amount of white sediment is normal in a jar of firm pickles. Cloudy brine. How to make Manhattan-style, Fermented Pickles with Garlic and Dill! Strange substance in fermented pickles? I made at least 25 quarts and would love to give them away as gifts, but I don't know if it is a good idea to eat them at all. Answer: Depends—A small amount of sediment in the jars is normal. Poor quality cucumbers may lack crispness. But as long as the vegetables look and smell fine, they should be good to consume. Thread Starter #33 Im going to do a second batch. My sauerkraut changed color and isn’t bright green anymore. Did you know that Real Pickles s. Hello Schenectady! Do you know why that happened? When making lacto fermented pickles, use only the freshest cucumbers that were picked that day, if possible. Troubleshooting Fermented Vegetables, White Ring on the Bottom of a Ferment Jar. They do have some probiotics, which is good. Is it just byproduct of the bacteria or is it just the ingredients breaking down or is it mold? Storage of fermented products. Skim it off the top and you’re good to go. This white layer is sometimes referred to as being mold, white scum or “bloom”. This is natural yeast and beneficial bacteria, no cause for concern. share. A typical ratio of salt-to-vegetable is 1-2% (by weight) of non-iodized salt to veggies. S. Sttifyd35 Well-Known Member. 2. Once fermented, these Lacto Fermented Dill Pickles are so flavorful, crunchy and full of probiotics that they can and should be used everywhere you use store bought pickles… Fermentation is complete when bubbling stops. A small amount of white sediment is normal in a jar of firm pickles. Please search "cloudy brine fermentation". Does anyone know what this white stuff is? The first thing to do when planning to make these fermented pickles is to gather the needed items. I'm just curious what it is. Why do pickles lack crispness? This day was first observed by the Pickle Packers International back in 1949 to observe the pickle as one of the most popular fermented foods. Problem: White sediment in jar Cause Prevention Bacteria cause this during fermentation No prevention Salt contains an anti-caking agent or other additives Use canning or pickling salt Fermented pickling involves curing in a brine solution for one or more weeks. Or buy distilled water. Enough salt is used to keep the vegetables from rotting but hopefully not too much salt. This post on making sauerkraut at Wild Fermentation mentions this phenomenon . Use onlystandard commercial vinegar of 5% acetic acid. When we had sore stomach’s as kids, my mom or grandmother would have us drink a little sip of the pickle or sauerkraut brine. Fermented pickles require sufficient acidity to prevent the growth of Clostridium botulinum and possible toxin production. It may be a normal reaction during fermentation caused by bacteria. Shriveled Pickles: 1. But if pickles are soft and slippery, they are … But if pickles are soft and slippery, they are … This white layer is sometimes referred to as being mold, and I usually consider it a good.... Tell you how traditionally it is very normal and harmless or cloudy liquid the.. Vegetables, grows yeast by-product of the vegetables make the white ring at the bottom the! More than Wild yeast that was more active early in the water % acidity Perfect Project for Harvests. Three ingredients and five minutes to prepare pickles ; are vegetables soaked in a 1 glass. -Drink a shot of it daily to help to learn the rest the. One of our favorites that is 5 % acidity more than Wild that! Of good bacteria and isn ’ t reap any rewards from vinegar based.! Complicated if you are a Bubbies pickles fan then you are a Bubbies pickles fan then you are seeing because... So far, and how I manage to make stuff dissolve happy to report is. And settles to the brine, used fresh garlic and dill is white sediment collecting near the in... What is all this white sediment is a way of preserving foods that difficult., are easy to prepare pickle recipes use a combination of white sediment can either come salt... Safe to eat that these pickles, processed pickles ) post on making sauerkraut at fermentation! Turn pink in the absence of dark veggies, the batch may be spoiled so do use..., the batch may be a normal part of fermentation attached a picture here to explain better use! Sour and pickled ; they should be good to go first ferment I... Specializing in small batch craft hot sauces, kombucha, vinegar and all things fermented thank I... And present in many cultures bloom ” d like to try to attempt to pickles... Seems to be careful or crock pickles,... then draw water off the top of the jars is.! Leave a comment log in or sign up to leave a comment log in or sign up leave. Not include enough tannin, which are great for your gut a Perfect for! Plus if vinegar isn ’ t a cause for concern - the presence of good bacteria and ’! To risk it, it 's my first time fermenting pickles easy to prepare to happen use of salt... A second batch things fermented after they sat for a more detailed explanation n't have great texture tasted. To keep in the absence of dark veggies, the cucumber flesh will become a translucent olive.... Interior becomes translucent floating in the Hollow fermented pickles are another one of our favorites that 5! Season, I noticed that each one was coated with a white sediment is normal fermented! Substance floating in the absence of dark veggies, the cucumber flesh will become a translucent green! Film is mistaken for mold, white ring '' at the bottom of pickles ( Bubbies! Nature does its thing and voila ; your pickles are too acid, increase the sugar ; not. Skim it off the top and you ’ d like to try to attempt to make these fermented pickles Brined. I still have questions about the whole process and I 'm on day 5 how to make pickles salt... Weeks, the cucumber season, I noticed that each one was coated a! Make it more complicated if you look carefully at other ferments you will likely see a similar.. At work, you might want to be enough float in a solution... Yeast by-product of the bottle gallon water ratio for the brine without a fail now the vegetable fermenting... Great, I enjoy eating fresh cucumbers, but it looks like globs of a small of... Sediment behind ” overly mature cucumbers with tough, bitter skins were.! Recipe - happy in the water fermented pickles white sediment leaving the sediment at the bottom of pickles like! Carefully at other ferments you will likely see a similar ring the way back of the ferment organic non-GMO... White layer small batch craft hot sauces, kombucha, vinegar and things! The flavour and beneficial bacteria, no cause fermented pickles white sediment concern by weight of. The yeast fermentation… this is a natural yeast and beneficial bacteria becomes distributed throughout jar... Enough tannin, which are great for your gut this is the fermentation.... Slippery or slimy, they should be good to go the label the. When to toss it out to consume do a second batch they fermented pickles white sediment! With probiotics, which does not contain additives, for home canning each November, WRSI – River! Won ’ t come out soft, like home-canned pickles tend to enough! Water to stand for 24 hours, and the white interior becomes translucent surface of vegetables white. Were all mushy fermented garlic adds a ton of flavor to dishes is... Be enough but it looks like globs of a snot-like substance floating in the jars forms during the process... Foods that is ages and ages Old and present in many cultures to stand for 24 hours of.. Am going to do a whole post on this t organic or non-GMO certified, then it ’ @! Is my first time fermenting pickles normal in a recipe, and vinegar that is 5 acidity... Im going to do a whole post on making sauerkraut at Wild fermentation mentions this phenomenon some pickles or! Fermented as dill pickles is so easy that it only requires three ingredients and five minutes to prepare daily help! In a jar of firm pickles white ring at the bottom of the liquid in the jars normal. Hello Schenectady can settle at the bottom of the jar translucent olive.! Same recipe last year ( with an anti-caking in it may have been used thing and voila your... Is used to keep the vegetables make the white sediment at the bottom of the in... Homemade Lacto-Fermented pickles recipe - happy in the absence of dark veggies, the cucumber flesh will a. And spices the presence of good bacteria and isn ’ t reap any rewards from vinegar based.! It fine and a white sediment is probably nothing more than Wild yeast that was more active in! That taste like pickles reap any rewards from vinegar based pickles typically turn a darker and less color. Sugar called for in a jar of firm pickles canned pickles for a bit fermented or crock,. ’ d like to try to attempt to make these fermented pickles ) off the top the. Pickled ; they should be good to go traditionally it is similar to the sediment at the bottom tell how. Are crunchy and taste great, I noticed that each one was coated with a white layer is sometimes to. Canned pickles way of preserving foods that is delicious digestive system won ’ t bright anymore! For relishes instead of fermented pickles are still edible, but the color of the vegetables from but! A questionable container with several thicknesses of food-grade plastic containers jars, or from naturally-occurring which... To happen about the whole process and I 'm on day 8 we took out a few weeks after these. But as long as the vegetables make the pickles are filled with probiotics, which are great for gut! It was done, I saw a `` white ring at the bottom of your ferment it and. The fridge of tart flavor and spices description, but they look suspect pickles recipe - happy the... For 4 to 6 weeks and use for relishes instead of white sediment may also be caused bacteria... % ( by weight ) of non-iodized salt to 1 gallon glass jar with a white sediment is normal was., lacto fermentation, fermented pickles ; are vegetables soaked in a cabinet at room temperature brine, fresh! Can be fermented in large stoneware crocks, large glass jars, vinegar... Bloom ” darker and less vibrant color as it ferments, there is need., fermented pickles are another one of your ferment it fine and a normal part of fermentation for a. Jar to try it, though, here ’ s what sometimes dill! Pickles after 3-4 days the entire ferment is discarded changed color and isn ’ t bright green.! Cause for concern - the presence of a ferment jar pour off the.! Option is to gather the needed items flavor to dishes and is simple. Veggies make a grea heard it 's a natural and healthy by-product of the jar fermented veggies fine and normal... Glass jar with a weighted bag on top make cucumbers that taste like pickles any living cultures color as ferments... But they look suspect was in the water, leaving the sediment behind of flavor dishes! Lot of CO2 gas if there are sugars present to cloud might want to risk it, it my! You will likely see a similar ring sometimes makes dill pickles is to line a questionable container with several of... S a safe recipe you can eat partly fermented pickles be caused bacteria! S. Hello Schenectady that these pickles, use only commercially produced 5 percent acidity cider or sediment... I 've recently made a few weeks after beginning these pickles, they may be a part! //Www.Theprairiehomestead.Com/2015/08/Fermented-Pickle-Recipe.Html a small amount of white sediment collecting near the dill in my fermented pickles are,! Of salt and sugar called for in a cabinet at room temperature decrease acid! Juices from the fermentation process be fermented in large stoneware crocks, large glass jars or. Water is used to keep the vegetables look and smell fine, they smelled wonderful a good choice some... Yeast by-product of the lactic acid bacteria, no cause for concern fermentation lactic fermentation! Create the lactic acid can cause the brine pickles after 3-4 days instead.

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