Why is my brine cloudy?

beets beans photos Some amount of “cloudy” brine is normal, created by the lactic acid bacteria during fermentation, especially during the first few weeks of a new batch, but it will eventually settle, turning clear.

There are other factors that may turn a brine cloudy and they should be eliminated:

  • Possible spoilage – Spoilage in a bail-wire system is extremely unusual. If you’ve moved your pickles or fermented food into another type of container – wide-mouth canning jars with screw-on lids – spoilage is possible as they do not offer a good enough seal to keep oxidizing oxygen or mold spores out.
  • Anticaking agents in salts – Kosher salt, unrefined sea salt, or pickling salt is recommended. Read salt labels as they will list “anticaking agents” on the ingredients.
  • Hard water minerals – If soft water is not available, boil the hard water for 15-minutes, cover and allow to sit for 24-hours. Remove any surface scum, and avoid using any sediment that collects on the bottom.
  • Spices must be whole – Powdered spices, spices that are out-of-date or not fresh or whole spices left in a brine during storage all cause cloudy brines. Whole spices should be placed in the ferments in an organic, unbleached spice bag, muslin, cheesecloth, or natural-fiber unbleached tea bag. Remove the whole spices when the ferment is complete, as spices will continue to break down in the fermentation liquid during storage.