Comment on Pineapple pickle

Kolanaki@yiffit.net ⁨2⁩ ⁨weeks⁩ ago

• j4k3@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  Just pineapple in a ~3% salt brine that came out tasting like a pickle.

  I did pineapple once before but it was a tiny amount inna little jar and it came out fantastic. I was curious how a bunch of whole trimmings might turn out with this one. I’d say it was not great. However, it was a little old and had some very small moldy spots on the outside that I discarded, washed the rest, and went with. The one I prepared today is much more fresh and no spots of mold so hopefully that comes out better.

  I probably should have stopped the last one a little sooner too. It was slowing down and the CO^2^ bubble size was getting larger with each burp. I think it might be better when it still fizzes like champagne. At the peak, it fizzed to a head that filled nearly half of a 1L jar of head room. So far, pineapple is the only ferment I have tried that is this active, like it could probably blow a jar within 24 hours if left sealed without a check valve or burping.

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