ANSWERS: 2
  • yes you can.
  • Yes you can. I used a starter from a batch of fermented kosher dill cukes to get it going faster and i used the same ingredients for kosher dills. They taste good but very tangy or my 1st batch did anyway. Botulism scares me too but from what i read the bacteria that causes botulism doesn't like low ph. that is why i use a starter from a previous ferment especially when garlic is involved in the mix. I also make sure all the hardware and work surfaces are virtually lab clean. I also check ph before tasting anything i pickle but fermenting is a safe practice and the end product is very god for you.

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