| T O P I C R E V I E W |
| MamaCrunch |
Posted - Jun 09 2011 : 08:58:34 AM
Does anyone make them?
I prefer them over vinegar pickles. I made a test batch over the winter with store bought cukes. I ate them all before they were sour LOL!
Yesterday I bought a 1/2 bushel of pickling cukes at the farmer's market. I put a little bit of Ball's Pickle Crisp in each crock. Then I got to thinking it might have been a bad idea. Will it hurt the pickles or fermenting process? I also soaked them in icewater for a few hours.
I need to find a source of grape leaves for next time.
Farmgirl #2161
Just tryin' to homestead in the middle of a suburban neighborhood!
Blog~ http://thelittleboygreen.com |
| 2 L A T E S T R E P L I E S (Newest First) |
| MamaCrunch |
Posted - Jun 09 2011 : 11:49:48 AM
Thank you so much! I'd love to come to your class but unfortunately I have a pretty packed summer and fall.
I'll keep an eye and nose out for anything unusual. I used the Sandor Katz recipe which calls for 1 Tbsp salt to one cup of water. I used the pickle crisp granules at 1/2 strength because I was a little unsure to begin with.
Farmgirl #2161
Just tryin' to homestead in the middle of a suburban neighborhood!
Blog~ http://thelittleboygreen.com |
| FarmgirlGen |
Posted - Jun 09 2011 : 11:21:36 AM
Hi, MamaCrunch,
Good question! I write MaryJanesFarm's Urban Homesteading column, and I'll be teaching Pickling and Lacto-Fermenting classes for MaryJanesFarm Day at the Creative Connection event in St. Paul this September (www.thecreativeconnectionevent.com). You should come! But let me see if I can answer your question...
From what I understand, Ball has discontinued Pickle Crisp, and it contained only Calcium Chloride. As you've probably discovered, most lacto-fermenters use oak leaves, grape leaves, or horseradish leaves to crisp their pickles, though I wouldn't say you've ruined yours.
A lot depends on quantity. Calcium Chloride is a salt that can lower the pH of the solution (make it more acidic), which is a generally favorable environment for lacto-fermentation. It will also make the water "harder." However, depending on the quantity and concentration used, it can make conditions unfavorable for fermentation. I wouldn't panic about the results. Natural fermentation is a remarkably resilient process, so just continue to monitor the pickles. In particular, keep checking for unusual smells.
I hope that helps! It would be fun to have you in the class, so consider signing up, and let me know if you have any other questions.
Gen
Genevieve
http://thealchemistblog.wordpress.com
|
|
|
