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I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the shade?

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In general, cooler temps mean slower fermentation, and, in my opinion, better flavor. I would go for a cool, dark place. Beyond that you'll want to make sure that you have the correct percentage of salt to pickle...3.5% by weight at least. Too low a concentration, and bad bacteria will survive. There are lots of internet resources, but Sandor Katz is the expert This is his site.

  • Things don't stay as crisp in warm/hot water. – Wayfaring Stranger May 15 '16 at 18:04

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