This is my second attempt at naturally fermented food. And my second FAIL. My first attempt was sauerkraut gosh, that was 2 and a half years ago and I’ve not tried it since. But somehow all the Youtube videos make it look so easy and fool-proof.
Harrumph I say!
So today was completion day for the fermented pickles and I brought up the crock from the basement… and looked under the hood, removing my weigh down bag and plate…I skimmed off some scum and took out a pickle…Eww! Oh my goodness…this thing is a mush turd with a hint of garlic and dill. Completely gross. After a few minutes of what to do I decided to pour the whole batch out into the sink and dissect a few…I began to pick them up and some were hard! Oh maybe I didn’t have an all out disaster as previously thought! I sorted out the mush from the ones that actually were firm.. The mushy ones are on the right, only about 5… The ones on the left were really quite firm…
Ever the analyzer I proceed to dissect the lot. The fermented mayhem is splayed out before me…
…and I slice and inspect…
Okay…it looks alright… but how does it taste. I get up the nerve to taste it.
I can’t even describe accurately what the taste was. Tinny? Yes, it was a bit salty. No, it didn’t taste spoiled, no it wasn’t slippery it was just really really awful. I’m thinking it might have been my spices that were making such a bad taste or too much dill. I don’t know. As far as the mushy cukes I think I waited too long to get these cucumbers into a brine.
I’ve been reading about pickle problems and from what the experts (Ball) say fermented pickles need to go from field to crock within 24-48 hours or else they get soft. Certainly I had a few softies.
Oh well. Live and learn. Hopefully my next attempt at the Uncle Kruncker Pickle factory will go more smoothly!
Happy Happy everyone!