Re:Half Sour Pickles
I make fermented dills along with sauerkraut, about the same process. Not sure it thats the flavor profile your looking for. I don't use the open method for the fermenting container. I instead use a food grade plastic bag filled with water that sits on top of the brined product, cabbage or cukes. This seals the edges and keeps scum from forming. I don't touch the container or move the bag at all during the fermenting. What's most important is the room temp they are fermented in. The more stable the better, and from experience you'll find a sweet spot somewhere arount 70 f. Just google fermented dills, these may be what your thinking of.