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Like the other response said, keep your jars out in a warm spot in your home. I am in California too. Ferments do really well at 72 degrees and over. The colder your temperature, your ferment will take longer. Like CA winters can be cold, relatively, and my pickles and green tomatoes take a over month and a half for full sour. In the summers, I can turn out ...


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Greg Blonder has the best information that I've found on the effects of brining and marinating. In fact, the "food myths" section of his website, has a lot of objective food science. There are several links that are pertinent to your questions. You can see here, that Blonder uses dye to illustrate the effect of brining. He concludes that brining is almost ...


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