Nice ferments! Do you add anything to your cukes to ensure crispness, like a leaf for tannins?
this post was submitted on 10 Jun 2023
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Thanks! Some of those I just cut the ends off and throw in a bay leaf, more recently I've been adding a little calcium chloride aka pickle crisp.
Cool, didn't know your could use bay leaves. I used to collect young oak leaves in the spring and throw them in the freezer to use in my batches of kraut.
For cucumber pickles, I gotta say that calcium chloride helps more than anything else. Just replace 5% of your salt with CaCl (that's 5% of total salt, like if you normally use 100g of salt you would instead use 95g salt and 5g CaCl)
Yay! Welcome! I'm in the same situation, desperately looking for my communities. Looks like lurking isn't a viable approach here, though.
Hello! Luckily I only frequently used two sub while on reddit which I've found here as well. Hope they will grow.
👋 me to. I read the last line as "similarity molded folks," so I think I'm in the right headspace
Yup! Not so much headspace that you develop mold, but not so little that it overflows 😉