fizzy pickles

[Guest guest]

Our first batch of pickles are finished and chilling. I noticed

when I opened them that a sudden rush of bubbles and fizzing came

out of the liquid--is this okay? Will this happen with anything

using the lactic-fermentation? I haven't opened the sauerkraut

yet . . . in Keeping Food Fresh, it says, " In most cases, food that

has spoiled in storage should be readily apparent. Signs to look

for include . . . small bubbles may form inside a storage jar, and

gas or liquid may escape in a rush when you unseal the container. "

I ate a slice about an hour ago and, except for a tingly tongue, I

don't feel like I poisoned myself. I was surprised by how mild the

pickles are--my modern taste buds have certainly been whammied with

extra sugar and salt!

Oh, another question: if this is a way to " preserve " food, why do I

still have to refrigerate? Some recipes call for making huge

batches in giant crocks--will that only work if you have a root

cellar for " cold " storage? Is the fridge just our modern version of

cold storage? Is it ever possible to leave lacto-ferm foods at a

temp of 65-75 degrees (the average temp swing of our kitchen)?

[Guest guest]

65-75 degrees is not low enough to slow the fermentation process down fast

enough unless you eat it up in a day or two..Even in the fridge

,fermentation happens,but s-l-o-w-e-r.

fizzy pickles

> Our first batch of pickles are finished and chilling. I noticed

> when I opened them that a sudden rush of bubbles and fizzing came

> out of the liquid--is this okay? Will this happen with anything

> using the lactic-fermentation? I haven't opened the sauerkraut

> yet . . . in Keeping Food Fresh, it says, " In most cases, food that

> has spoiled in storage should be readily apparent. Signs to look

> for include . . . small bubbles may form inside a storage jar, and

> gas or liquid may escape in a rush when you unseal the container. "

> I ate a slice about an hour ago and, except for a tingly tongue, I

> don't feel like I poisoned myself. I was surprised by how mild the

> pickles are--my modern taste buds have certainly been whammied with

> extra sugar and salt!

>

> Oh, another question: if this is a way to " preserve " food, why do I

> still have to refrigerate? Some recipes call for making huge

> batches in giant crocks--will that only work if you have a root

> cellar for " cold " storage? Is the fridge just our modern version of

> cold storage? Is it ever possible to leave lacto-ferm foods at a

> temp of 65-75 degrees (the average temp swing of our kitchen)?

>

>

>

>

>

[Guest guest]

>Our first batch of pickles are finished and chilling. I noticed

>when I opened them that a sudden rush of bubbles and fizzing came

>out of the liquid--is this okay? Will this happen with anything

>using the lactic-fermentation? I haven't opened the sauerkraut

>yet . . . in Keeping Food Fresh, it says, " In most cases, food that

>has spoiled in storage should be readily apparent. Signs to look

>for include . . . small bubbles may form inside a storage jar, and

>gas or liquid may escape in a rush when you unseal the container. "

>I ate a slice about an hour ago and, except for a tingly tongue, I

>don't feel like I poisoned myself. I was surprised by how mild the

>pickles are--my modern taste buds have certainly been whammied with

>extra sugar and salt!

Well, if you are heat-sealing foods, all the bacteria are supposed to be dead.

So

if it bubbles, the bacteria are alive, and the bacteria that mostly live in

heat-sealed

food are botulism, and they will kill you!

But, botulinus doesn't grow in acidic or salty environments, or if there is

a lot of bacteria competition. When you make probiotic foods, there is LOTS

of bacterial action, hence the bubbles! So yeah, any LF food will likely have

bubbles, though how many depends on the ingredients. I tend to leave the lid

a bit loose, because if it is too tight the gas can explode the jar (though

usually

I don't get much gas).

If the ferment doesn't have enough acid or salt, you can get the alkaline-loving

bacteria, which will ruin the batch. They also STINK and tend to be slimy. If

that

happens, don't taste it. The batch should small sharp and acidic and yummy (tho

yummy is in the nose of the besmeller, so to speak ...).

The pickles will get more sour and less mild the longer you keep them.

If you like mild pickles, make a batch a month, or freeze them. Or use more

salt.

>Oh, another question: if this is a way to " preserve " food, why do I

>still have to refrigerate? Some recipes call for making huge

>batches in giant crocks--will that only work if you have a root

>cellar for " cold " storage? Is the fridge just our modern version of

>cold storage? Is it ever possible to leave lacto-ferm foods at a

>temp of 65-75 degrees (the average temp swing of our kitchen)?

In the old days, LF foods were kept in the cellar or outside ... 40-50 degrees

is the

ideal temp (actually a little warmer than most fridges). They won't " go bad " in

the

sense they will kill you at 70 degrees, and in Africa they DO keep foods at

higher

temps, but the food will change, getting mushier and more sour. Vinegar changes

too, I've found, it gets slightly sweet (like balsamic vinegar) as the bacteria

continue

to work. In the old days, the fact you HAD food at the end of the winter was

a good thing, a little bit mushy wasn't an issue. I was told by a Korean woman

that

when kimchi gets " too sour " it's time to use it in soups and other cooking.

You can store the jars outside in the garage in many climates ... some folks

make their kraut outside in the autumn and leave it out all winter to " age " .

Or you can bury a trash can underground and fill it with jars, put straw on

top (the pioneers and the Koreans did something like this). I use an extra

fridge in the garage though, out of convenience.

Heidi Jean