New to Lemmy, saying hello!
New to Lemmy, saying hello!
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I'm in the middle of migrating from Reddit to Lemmy, and I'm really going to miss the fermentation community over there. Thought I'd try and get some ferments posted and maybe meet some similarly minded folks over here.
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Nice ferments! Do you add anything to your cukes to ensure crispness, like a leaf for tannins?
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)