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
6 points (100.0% liked)
Fermentation
638 readers
2 users here now
founded 2 years ago
MODERATORS
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)