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| 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? |
Follow-Up Postings:
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| I just made a small batch of fermented vegetables using the Perfect Pickler kit. The jar did not look bubbling but when I picked it up, I could see the bubbling. Perhaps the bubbles are smaller than what you expect to see. Mine were pretty tiny. I did end up with some scum after 5 days. |
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| Too soon to worry. Can take up to a week for the fermentation to start. Patience, grasshopper! :) |
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| Agree. Too soon to worry. I would keep them in the basement though! I just had to abort my fermented dills and salvage what I could because the top layer started to get slimy because temps were too high. I don't have a basement and normally they're fine on my dining room table, but we've had a heat wave and my indoor temps have fluctuated between 60 and 80 degrees. Not good for fermenting. After 4-5 days, you should be able to lift the lid and sniff. They should be starting to smell "pickly". Deanna |
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| Thanks to you both - I'll try to calm down ;) |
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