Slow-fermented pickles taught me about timing

I left my pickles to ferment for three full months. The result was way better than my quicker batches. How long do you usually let yours go?

3 comments

3 Comments

joel_hall172mo ago

Totally get that! Something I never see talked about is how the season changes the timing. My summer ferments are done in like three weeks because my kitchen is so warm, but in winter they need two full months. It made me stop watching the calendar and start watching the jar. Seeing those slow winter bubbles taught me to just let it ride until it looks right.

vera5142mo ago

Yeah it's crazy how much temperature matters. I was reading this old fermentation blog that said for every 10 degree drop, you basically double the time needed. Makes total sense with your summer vs winter thing. They said to stop thinking of recipes as having set times at all, which is what you're doing with watching the jar. It's all about the conditions you've got on hand.

young.nora2mo ago

But honestly, I've never found a strict time or temperature rule that holds up. My last batch sat in the same cool pantry for two months and one jar was perfect while the one next to it was still barely sour. I've started to wonder if it has way more to do with the cukes themselves, like how fresh they were or even the variety. Getting hung up on the clock or the thermometer just sets you up for weird surprises.