Does This Look Right?

Fermented pickle attempt 2.  Tiny batches for now to learn the technique and find a good flavor profile before trying to make a pint or quart batch.

I started a small batch yesterday, baby carrots, minced ginger and a few dried whole spices in 5% brine to cover.

I burped it, but I am seeing tiny bubbles, does it look right, or did I do something wrong?

Looks normal to me.

Most people use glass jars or ceramic crocks for fermenting. As the acidity grows in the ferments, chemicals from the plastic might leach into the food, so most would avoid plastic for this reason.

It will bubble and after ruffly 2 days the brine should get cloudy.

Kate Downham wrote:Most people use glass jars or ceramic crocks for fermenting. As the acidity grows in the ferments, chemicals from the plastic might leach into the food, so most would avoid plastic for this reason.

It was more a case that they were on hand and cheap than because they were optimal in either material or quality.  I plan to get glass as funds permit, I even invested in glass “stones” and airlock lids for later when I am more confident.

Thank you for the reassurance.  I was expecting gases to be released, but not bubbles, not idea why, just didn’t expect to see bubbles.

The bubbles are just the gases, coming to the surface.