Lacto fermentation ?!?

okay…and we are off to lacto fermentation experiment number 1

I’ve made canned pickles like nobodies business but this lacto business is a whole new deal.   I’m trying it out with the help of Phat beets youth pickle company and their kit

  
I found these beautiful pickling cucumbers at Sprouts.

  
Pickling spice on the bottom and bay leaf (the recipe said to use and oak leaf or grape leaf for the tannins to help keep them crisp…I’m hoping the bay leaves work:-/?!  
I found this sea salt hanging about and I needed a NON iodized salt   
Hers the finished product (well finished for now)…I filled it with dasani as that was the only still water I had about.  Notice the bubbler air trap thingy in the lid.  That is filled with water as a trap for badness coming into my fermenting cucs.

 
Now we wait five days.

  
Day two: I’m not pleased that everything has floated up a bit … I think it’s supposed to stay submerged…I shook it but hey didn’t sink

So I opened it and shoved them down with a spoon

  

Next day

  
Tasted one.  Still crunchy. Extremely salty…not sure I can taste lactic acid pickle or just salt at this point.  Plus I kinda killed it with pickling spice.

Day three

  
Kids…the coriander is way over the top and a tad too much….but the saltiness is still high but oddly mellowed since yesterday.  I’m thinking tomorrow is when I will slow fermentation by adding them to the fridge…but we will see

  
Done!

A little scum today that I swept off….an interesting first try  

 
This arrived today to supplement the next attempts:-)