All packed in and ready to ferment using a pickle pipe silicone airlock.
Dill pickles fermented for 23 days....they turned out very sour and delicious!

Kahm yeast started to appear around 2 weeks and here is it at 23 days of fermenting.
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.