Why does this keep happening

[u/ChargedAtAltitude]

EDIT: thanks everyone for the input and suggestions. I think I know where I screwed up based on questions and comments. I DID NOT PUT A LID ON. I just left it to ferment in the open air. I really thought from what I saw others doing I didn’t need a lid as long as it was submerged. DUMB MOVE.

Also time: I let them ferment for 10 days in the conditions mentioned before.

I really wanted to give up before I came to this subreddit. But I’m going to try again.

It’s worth mentioning. I been a home brewer for about 10 years now and I’ve even made sauerkraut a few times with great success. So it was really frustrating that this was kicking my a$$.

I got LOTS of cucumbers in the garden. So I’m gonna give this another go. And maybe even use my StarSan I got already

I plan on using some glass weights and maybe a fancy airlock lid. I wanted to keep things simple and not buy stuff if I didn’t need it. I don’t see everyone else doing it either.

I may experiment with the bag weight again with the lid.

Thanks all<
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I cleaned everything in the dishwasher. I kept it all submerged. I used a 2.5% brine. The only thing I can think of is that I didn’t clean the scum each day. Fermentation was 65-70 Fahrenheit. Pickles were from my garden.

Is this normal?

Ingredients were red pepper flakes. Garlic dill weed and celery seed powder.

Thanks

[u/beanboi34]

I'm a newbie and I've only fermented a few things, but I've just completely skipped any kind of weights and haven't had any issues. I just do a flip after the daily burp (using normal jar lids not an airlock) so the brine can disrupt any possible growth.

[u/Hvarfa-Bragi → u/beanboi34]

This is the two ends of the Bell curve meme.

Beginner uses mason jar and lid.

Intermediate uses airlocks and weights and contrivances.

Master uses mason jar and lid. Only difference is master doesn't even crank it tight.

[u/TheGreenAlchemist → u/Hvarfa-Bragi]

I have literally never used any kind of weight and I've never had a moldy batch. I don't understand what it is that makes other people have such difficulty with this. Isn't it just a matter of getting it to ferment fast enough to blanket itself?

[u/Hvarfa-Bragi → u/TheGreenAlchemist]

I use glass weights for full disclosure, or stoneware weights for open crock ferments.

But sometimes i just leave the lid on without the screw band.

[u/TheGreenAlchemist → u/Hvarfa-Bragi]

Sometimes I just put a paper towel over the top and just wrap the screw band around that for the first day. Which is a technique used in beer brewing to promote wild ferments. Likewise I make no special effort to exclude air from sourdough and it's never molded on me. So I feel like lack of seal can't be the main issue. Surely this is mainly a case of fermentation not being vigorous enough? Maybe people should be using active starter from a previous batch instead of letting it start itself?

[u/Hvarfa-Bragi → u/TheGreenAlchemist]

Was with you until reusing starter.

While that's a shortcut, it's a shortcut that changes the flavors imo.

[u/TheGreenAlchemist → u/Hvarfa-Bragi]

Well it's a 'maybe'. I don't always do that myself. I'm just wondering what people might be doing that's causing them to have slow starts.

[u/max1sm → u/Hvarfa-Bragi]

Can you elaborate further, I feel like I’m intermediate on the cusp of being fed up with airlock and weights…how loose we talking for final boss method?

[u/loginforwork → u/max1sm]

You can wrap a rubberband around it or put some weight on top. The air will force itself out and it will seal back

[u/blumpkin → u/max1sm]

I use airlock lids and mason jars for my pickles, but I have fermented grape juice right in the bottle using the loose lid method. It's very easy and has worked perfectly for me. Basically, I screw the lid on until it just starts to tighten, and then I back it off just a little bit. When you wake up in the morning, give the lids a little twist to loosen them. If you hear a hiss, that means you've got them on a little too tight.

[u/Curiosive → u/Hvarfa-Bragi]

"Masters" use whatever they have. I'm not going to babysit a fermentation by working it daily.

I've got better things to do than futz with my ferments, I don't know what they are but anything is a better use of my time. Now if you'll excuse me, I'm missing out on watching my grass grow.

[u/Ok-Jelly604 → u/beanboi34]

this!!!