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Wed, Sep 10, 14 at 19:32
| I tried to ferment some pickling cukes in a salt brine. The first batch i tried were to mature but i thought my second batch was young and firm enough but they still came out mushy. Any thoughts? |
Follow-Up Postings:
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- Posted by christinadmd none (My Page) on Thu, Sep 11, 14 at 11:51
| You need to add tannins from either berry leaves or oak leaves to keep them crunchy. If you don't have access to leaves you can try black tea. Good luck! |
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