I am making pickles FOR SCIENCE!!
Using this method for lacto-fermented pickles, I am hoping to have something pleasant in a few days. My quart jars were sterilized before I added the cucumbers. One has a bit of dill in it and the other is just the salt water brine. For one jar (the dill), I put a few layers of cheese cloth over it and put it aside. The second jar (with out dill) has the top of the mason jar screwed down but nothing secured. According to theory, this will allow the gases to escape. I'm curious and excited all at the same time.