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Re: Chlorine taste to Fermented Pickles and such
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Puester
Jan 27, 2008, 8:46:17 PM1/27/08
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Sqwertz wrote:
> The last couple times I've done pickles and the last time I did
> jalapenos, I get a chlorinated taste to the liquid after a couple
> days. It mellows after a week or so of continued fermentation,
> but it's still there in the finished product.
>
> What causes this? I'm not using iodized salt - just Morton's
> kosher salt for this last batch, but I don't think I used this
> for the last batch that also tasted this way.
>
> -sw
> The last couple times I've done pickles and the last time I did
> jalapenos, I get a chlorinated taste to the liquid after a couple
> days. It mellows after a week or so of continued fermentation,
> but it's still there in the finished product.
>
> What causes this? I'm not using iodized salt - just Morton's
> kosher salt for this last batch, but I don't think I used this
> for the last batch that also tasted this way.
>
> -sw
I'd try distilled water for the next batch.
gloria p
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