Mine are always cloudy. Recipe calls for leaving them out for 6 days for full sour. Doesn’t seem to matter what time of year. House temp can vary from low 60s(F) to around 78-79.
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Cloudy is normal. There’s a bunch of bacterial colonies floating around in the brine. One usually sees some sediment of these on the weight and follower when you take the setup apart.
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Japanese knotweed is an invasive plant that’s crowding out a lot of native species in upstate New York (and elsewhere, I would imagine). I learned that the young shoots are edible, so I tasked H with foraging some for me when he went up a couple days ago to open our cabin for the summer. I used this recipe from Forager Chef to make pickles. Let’s see how it goes!
Raw, it tastes like rhubarb - sour and juicy.
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Cool! Euell Gibbons wrote about Japanese Knotweed in Stalking the Wild Asparagus. I’m curious how it comes out.
Make some as a faux rhubarb pie?
For the pickling I’d worry about mold with all that up at the air interface. Or did the pieces sink overnight?
If not, I’ve had some luck using a snack baggie full of water as a weight.
I don’t expect this to sit around long enough to mold - just three days or so. I do use the baggy-full-o’-brine method when I make cucumber pickles. And there’s none left over for pie! I didn’t have that much.
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Too bad about the pie. Yeah i was getting ready to edit above as you responded, because i just read the article and learned it’s a really short ferment.
