16 days later, my first batch of fermented garlic dill pickles are full sour stage and ready to come out of the barrel and into jars for the fridge. pH settled around 3.1 -- with no traces of mold, yeast or other scummy stuff ever finding its way into the batch. Taste test says crunchy and tangy and MORE PLEASE!
My CSA says they are well stocked with fresh picked green beans -- so I wonder if reserving the garlic, dill and seeds with watever brine is left over from filling jars would be a good way to inoculate a large batch of green beans? Add whatever new 5% salted brine is necessary to submerge them and it probably gets a faster start with all the active LABs left over from prior batch?
I know that salt level dropped in the prior brine due to water coming out of the cucumbers -- but as long as the ratio is maybe 4:1 new to old brine the starting salt level for the beans should be safe.
Anyone try to reuse brine from cucumbers to beans?