Quote:
Originally Posted by ReedleBeetle
When I opened them at the end of the ferment, they had large, poof, white, cottony looking mold on them and they were SUPER mushy.
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That's what happened to me before too. I finally had success when I let them ferment for a much shorter time. The directions I had say 2-4 weeks for whole picking cucumbers but mine were perfect at 7 days. Okay maybe they don't have as high of a probiotic content and such but hey they tasted good! When I did slices I only left them for 2 days (I reused the same brine though so it might have had a head start from that
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