If you are a Bubbies Pickles fan then you are most likely familiar with our signature cloudy brine full of tart flavor and spices. If you are new to traditional fermentation or have picked up a jar of our pickles and wondered why the juice wasn’t clear, or bright green, don’t fret.
This is totally normal, and here’s why:
Bubbies Kosher Dill Pickles, as well as our sauerkrauts, green tomatoes, and relish, are naturally fermented in water with salt and spices. Cloudy brine is a natural by-product of the fermentation process and it tastes delicious! The cloudiness is a combination of lactic acid and yeast and is the reason why they call it Lactofermentation.
Why Does This Happen?
Various strains of bacteria are present on the surface of all plants, especially ones growing close to the ground, like pickles! Lactobacillus bacteria converts sugars into lactic acid, preserving the pickle. Lactic acid prevents the growth of harmful bacteria. Over time the cloudiness can settle out of the brine to the bottom of the jar and on the tops of the Pickles or Tomatoes. Some batches are naturally cloudier than others, but all are safe to consume and taste delicious. Shake Until Cloudy and Enjoy!
Cloudy brine is a sign that you have a safe, successful, and tasty ferment. Even after all the pickles are gone and you have a jar of delicious brine leftover, don’t toss it!
Our brine is delicious in salad dressings, tuna, and egg salad, but a lot of people like to drink it straight out of the jar!