By now the fermentation process is gaining momentum. There is a lot more
displaced brine in the saucer under the jar. The bubbles are more active and there are even pockets of air around the pickles.
The cucumbers are also losing their grass green color in favor of olive.
I get rid of the air pockets by twisting the jar very gently.
This photo shows how the ramekin fits inside the jar:
Fermentation should last one week, after which they'll go into the cooler for a few days then into my belly!
Happy Sunday!
PS I got a new tattoo.
Yes, it is the Sriracha (hot sauce) Rooster as inked by the Lovely and Talented Spike Palmer at Sea Tramp Tattoo, the oldest shop in Portland.
Go on, get a tattoo, you know you want to....
