Fermenting Pickles doing NADA!
I have a 5 gal crock of garlic pepper dills "fermenting" away in my cellar. Problem is, they haven't done anything in the past three weeks...no yeastie beasties, no foaming, no bubbles, nada. I've made sauerkraut before, which bubbled away quite nicely, but these pickles aren't doing anything that I "expect".
I'm using a Linda Zeidrich recipe. They're also VERY salty. They taste yummy, just very salty.
So, I'm wondering if fermenting is taking a looooooong time, which explains the no-action, plus the saltiness?
How will I know when these are done? They are defintely not "cucumbery" on the inside....a slight olive green.
Anyway, I'm babbling on.