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Re: lacto fermented cucumbers

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>SO....they were EXTREMELY mushy....

>The chickens loved them though. They had great flavor...maybe I just need some

other lacto fermentation experiments.....I didn't like the pickles.

>

>Marie

I think you have to add stuff to keep them crispy .. my old book recipes

call for grape leaves, or alum. I did some with grape leaves,

and they stayed crispy, but it was before I got my Harsch crock

and they got flies in them ... I haven't tried since but I might

when the new cukes come in.

-- Heidi Jean

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>

> >SO....they were EXTREMELY mushy....

> >The chickens loved them though. They had great flavor...maybe I

just need some other lacto fermentation experiments.....I didn't like

the pickles.

> >

> >Marie

>

> I think you have to add stuff to keep them crispy .. my old book

recipes

> call for grape leaves, or alum. I did some with grape leaves,

> and they stayed crispy, but it was before I got my Harsch crock

> and they got flies in them ... I haven't tried since but I might

> when the new cukes come in.

>

> -- Heidi Jean

I read in a newsgroup food preserving FAQ that tannins in the grape

leaves keep slime producing bacteria at bay.. or something to that

effect.

http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm

Darrell

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If it is, indeed, the tannins in the grape leaves that have that

effect (I've heard of the effect but not the reason), then you might

want to consider throwing a single husked and cleaned acorn into the

ferment. On the other hand, some people like to eat pickled grape

leaves so it might call for a little experimentation and a little

decision-making.

Geoffrey Tolle

> I read in a newsgroup food preserving FAQ that tannins in the grape

> leaves keep slime producing bacteria at bay..  or something to that

> effect.

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