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TIL my short ferment pickles beat the long soak ones
Everyone says cucumbers need weeks in brine to get proper sour, but I pulled mine after five days. They had a bright, fresh taste that the over-fermented jars always miss. I found that keeping them in a cool spot sped things up without turning them mushy. Maybe we need to stop treating fermentation like a slow race and start trusting our taste buds more.
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lucas_moore7mo ago
Cool spots slow fermentation, not speed it up.
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laurat267mo ago
50Ā°F can speed up fermentation by reducing bacterial competition, @lucas_moore?
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dakota8636mo ago
Wait, 50 degrees speeds it up? That's freezing for fermentation (or at least it feels like it).
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