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Honestly, I've been using the same 2% brine for my pickles for like three years. My sister tried one last weekend and said 'tastes kinda flat, no?' and now I'm rethinking everything.
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ivan821mo agoMost Upvoted
My buddy's brine went sour after two years.
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abby_king221mo ago
That's a real gut punch after all that time. My uncle lost a five gallon crock of sauerkraut to a bad seal once. You put in all that waiting just to have it turn at the finish line. It feels like a special kind of kitchen failure. I feel for your buddy, that's just rough luck.
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bettymurphy1mo ago
Try a glass fermentation weight next time, it saved my bacon.
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