Making Lactic Acid Fermented Pickles in the Picklemeister

A video of the nine day process involved in making great pickles in the Picklemeister. A very easy process resulting in the very best crisp and crunchy pickles.

Category:

Howto & Style

Tags:

• lacto fermented pickles
• lactic acid fermented pickles
• picklemeister
• campobello

[eascot]

For your smaller jars, go ahead and crack them open every couple of days to let the building gasses out. The voice of experience says you _can_ have exploding fermentation vessels. :-)

[dalecalder2003]

@eascot If I use the smaller jars again I will do that it's a wonder they didn't explode this time.

[bjorinn]

Forgive me for my ignorance, but why is it called "lactic acid..." when no milk products are involved?

[dalecalder2003]

@bjorinn Good question and I wish i had a good answer. This is from Wikipedia : When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[3]

[baconsoda]

Thanks for highlighting this video for me. I know where I went wrong... I used ordinary pickling vinegar and the cucumbers went all soft and awful. I need to see where I can get dill because I'll give this method a go.

Best Wishes, Brendan.

[dalecalder2003]

@baconsoda Most markets or farmers markets over here have dill this time of year, might be different in Ireland. I liked the dill seed heads better than the weed. The only thing you need to be careful with is making sure the cumbers and other vegetables stay below the surface of the brine, no air contact. Good luck with your pickles.

[eascot]

@bjorinn It's called lactic acid because it is found, in significant quantities, in milk. In spite of that, it is still just a chemical compound and can be found other places. Many of the bacteria involved in the fermentation process produce lactic acid as a byproduct.

Similarly, "Lactobacillus" are so named because they are found in raw milk, but they are not _only_ found in milk.

I suspect that when lactic acid and lactobacillus were first found, milk is where they found them. :-)

[bjorinn]

@dalecalder2003 I think you answered my question well. So lactic acid is produced by the fermenting process and dominates the process at a certain temperature. And that is called lactic acid fermentation..

[dalecalder2003]

@fleursdegigi Thank you. It seems to be one of my most popular videos.

[fleursdegigi]

Very very instructive !! Love that vidéo ! Thans a lot for sharing!