Fermented dills not fermenting?
I decided to try my hand at a fermented dill recipe with my latest harvest of cukes. I followed the recipe in the Bernardin canning book (Canadian equivalent of the Ball Book, I figure) to a T.
Its been 3 days and I haven't seen any of the "scum" form on the surface of the liquid that I'm supposed to "scrape off every day". No bubbling, either.
I had the container in the basement for the first day and a half, decided it was too cool there and brought it to the first floor pantry. The temperature is about 78F up there. The basement is probably closer to 70F.
Am I being impatient or am I not finding a sweet spot in terms of temperature?