Fermenting Pickles - Bubbles
Hi all! I'm 15 days into making a crock of half-sour, Claussen-type pickel for the first time. I have a question about the fermenting process - how should the bubbles look when the gas phase is fully engaged? I started out with clear brine, then it turned cloudy, and now there are a few tiny bubbles clinging to the edge of the liquid inside the crock.
I guess I was expecting something more significant from the "bubbles" phase of the process? Can someone describe their experience with fermentation bubbles in pickles for me? The temperature in my basement is quite cool, so perhaps there's more to come as the fermenting is slowed a bit by the temperature?
Thanks in advance for your time - this forum has been unbelievably helpful to me over the years!