Hello!!
I wonder if anybody had a similar experience?
It's my second batch of pickles. The first one turned out pretty well, but I observed some yeast on the surface. I used 2 tablespoons of sea salt and 1/4 cup whey on 1 liter of filtered water, plus some garlic, mustard seeds and fresh thyme. 10 fermentation days
I prepared the second batch and I decided to use only salt, no spices or whey this time. I used 3 tablespoon of sea salt on 1 liter of filtered water. 10 fermentation days. When I checked on them, they were completely hollow! all of them! . The skin of most of the pickles was firm though. I read on different blogs, that this could be caused by too much time between the gathering of the vegetables and the pickling. But I suspect that it might be also the increase in salt. Any thoughts?
Regards
Claudia Reinoso