this post was submitted on 10 Jun 2023
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Fermentation
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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)