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Rinsing vegetables doesn't really "decontaminate" them, whether you're using running water or not. The main purpose of rinsing vegetables is to remove dirt and grit that would make them unpalatable to eat, it doesn't actually make them that much safer to eat. If a vegetable was somehow contaminated with salmonella before rinsing, it would still be ...


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This may guide you a bit. Tl;dr - It recommends reusing brines only for fridge pickles. Since you have already heated up yours to make your original batch, heating it again (and processing it) may change the acidity and make it not shelf-stable. Since there were no vegetables placed in it, it may not have changed the acidity that much, but better safe ...


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I also emailed KAF my question. They think ferment time is culprit. I will have to give it a try. Could it also maybe be combo of time + yeast? Bread is still tasty; I am still experimenting. stephen Here is reply from KAF: Hello Stephen, Thank you for contacting us here at King Arthur Flour. The vinegar-ish smell you describe is ...



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