Lacto-Fermentation pH Question

I think you're fine. The brine concentration sounds right. I've done 3%+ before, but usually do 5%, because the math is easier (for me). Never had any problems with the 3%+ brine. 

I'd wait for @lkappigian to chime in, though. He knows way more about this. 

Ozzie_Isaac said:

lkapigian said:

Ozzie_Isaac said:

fishlessman said:

you are less than a day in, is it even fermenting yet   i kinda would expect the cherry tomatos to start less acidic than the cukes, they can be alot sweeter at the start

Not much has started, but I only planned on 5 days for the pickles (half-sour) so was hoping I would have seen a larger pH drop.  I will keep tracking, and might go longer on the pickles.  Tomatoes I planned for 7-14 days.

Last time I planned for a 28 day ferment, I accidentally went 52 weeks.

what is the ambient temp where you are fermenting, half sours should be done in 5 days ish 70-80 room temp, they will be more higher in the PH spectrum thus the half sour .....

Ambient temp is 68 deg.

I should not expect them to drop below 4.6?

That is a little on the cooler side so add a couple  days ....I haven't checked the ph on the half sour but I would think 4.2- 4.6 ish,I know my month long ferments hit 3.5

Ozzie_Isaac said:

caliking said:

Forgot to ask earlier if you added bay leaves to keep the pickles crispy/crunchy.

One has bay leaves, one does not.  Didn't realize they helped crunchiness.

Please report back on how they compare; I had been using a pinch of Pickle Crisp™ (pure calcium chloride) but if I can use something natural I'd prefer that (and the local Asian market sells big bags of bay leaves for almost nothing).    

<slapping forehead, violently, at seeing a venting air seal made with just a simple piece of cellophane!>  <and it'll fit ANY jar/crock!>  

Ozzie_Isaac said:

alaskanassasin said:

Botch said:

<slapping forehead, violently, at seeing a venting air seal made with just a simple piece of cellophane!>  <and it'll fit ANY jar/crock!>  

 Prison pickles? Latex glow will work too with a pin hole

I don't even poke a hole.. once it starts to really balloon, just manually release.

However, a pin prick sounds like a good idea.

What I was thinking is, even if it balloons, the cellophane will release from the glass (downward) before the pressure threatens breakage of the glass jar.  
A pin prick can let oxygen back in, although I'm realizing that the CO2 generated by LF continually pushes air OUT of any container, as long as the fermentation continues.  I finally had some luck just by using canning jars/lids, just not tightening the lids down onto the jars; they "self-burp" when the internal pressure requires it.  
Another issue I've had is not leaving enough air space in the top of the jar.  I'd left just 1/8" or so, and then left them undisturbed on a stable counter.  Within a day or two, the jars started spitting brine out onto the counter.  My theory is that CO2 is building up inside the food, swelling it but not releasing into the brine just yet, that's why the brine gets pushed out.  
I'm taking notes, and continuing to experiment.  

I’ve seen people use beer brewing air locks for fermentation.  The environmental differences between aerobic and anaerobic support entirely different life forms, so always know what you’re doing, esp pH

nolaegghead said:

I’ve seen people use beer brewing air locks for fermentation.  The environmental differences between aerobic and anaerobic support entirely different life forms, so always know what you’re doing, esp pH

This. I fill the airlock with vodka, because stuff grows in our tap water. Or, use bottled water. 

Ozzie_Isaac said:

caliking said:

nolaegghead said:

I’ve seen people use beer brewing air locks for fermentation.  The environmental differences between aerobic and anaerobic support entirely different life forms, so always know what you’re doing, esp pH

This. I fill the airlock with vodka, because stuff grows in our tap water. Or, use bottled water. 

I see it now.  Once Caliprince is a little older, he and his buddies will be drinking all your airlocks dry.

Also, I will definitely be ordering more of those glass toppers.  I had some in a kit, bit didn't like the knobs that stick out the top and taking up the space.  Those recessed ones on yours look like a much better configuration.

I can see him at a college bar ... "waddayamean shots? We call those airlocks..."