Did you know...
Dill pickles are simply fermented cucumbers. Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, and Lactobacillus plantarum continue the process.
—Microbes & Cucumbers = Dill Pickles
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes