I've been experimenting with lacto-fermenting vegetables this fall. So far I've done kim chee and cucumber pickles, which came out fine, and summer squash and daikon, which taste fine but the texture of the liquid they're in can only be described as slimy. Also, even after I put them in the fridge they continue to form a "bloom" on top. Any suggestions for better pickle juice texture?
Fermentation advice? - Nourishing Traditions/Weston Price on LJ