Juicy, full sour deli pickles bursting with garlic.
Why do the Pickles have a cloudy brine and a white sediment at the bottom of the jar?
The white sediment is a natural and healthy by-product of the lactic acid fermentation. When disturbed, the sediment becomes distributed throughout the jar and gives a cloudy appearance to the brine.
The lid on my pickles/kraut was bulged/fizzed/popped. Can I still eat it?
As part of the natural process of fermentation, small bubbles of carbon dioxide are produced. This may produce a bubbling or hissing in your products. It is indicative of a live and active fermented food product.
Cucumber, Water, Garlic, Sea Salt, Spices,Horseradish, Calcium Chloride (contains mustard)