Disastrous Fermented Pickles

I moved on with my summer goal of fermenting more veggies and started with pickles. I purchased some organic pickling cucumbers at the Durham Farmers Market, along with some dill and garlic. Came home and two days later followed the directions in the Nourishing Traditions cookbook, with one exception. I used kefir whey instead of yoghurt whey. Instead of preventing mold, mold exploded and the floating cukes were covered with white stuff. When I opened the jar they smelled so good, but they were so gross!

Needless to say that the pickles have left the building. I hope to start over again today if I can get some cukes from the organic blackberry farmer and bee keeper whose farm I am going to this morning to pick blackberries. This time I won’t use whey, I will use extra salt, and I will make the pickles immediately. Here’s hoping.

I still needing to start cooking with fresh herbs and make some sourdough bread. Baby steps…just have to remember that.