Making pickles every year is not only a culinary tradition, but also an integral part of life. There is a good reason for this. Vegetables preserved by immersion in a brine solution, such as the traditional sauerkraut in a fermentation crock or raw pickles, contain a large number of lactobacilli and probiotics that are beneficial to humans.
It is important to emphasize that beneficial lactobacilli and probiotics exist only in raw pickles, they are not present in pickles sterilized in jars.
The flavor loved by everyone is due to the wild fermentation of the lactobacilli, which are contained in the vegetables themselves and in the soil in which they are grown.
But sometimes during the fermentation process, the brine turns white and makes people panic and wonder why the raw pickle turns white.
One of the main reasons for pickles turning white is not enough salt in the brine for the pickle.
Another possible reason for raw pickle brine turning white could be using too much lime water or having vegetables that are not of the expected quality and have already been slightly spoiled during the pickling process.
The good news is that raw pickle brine turning white is not a reason to pull your hair out or throw everything down the drain. There are various ways to fix raw pickles that have turned white, such as simply adding potassium sorbate (not sodium benzoate) to the pickle, changing part of the brine, decantation, etc.
Find out why pickles soften and what to do in this case, is honey added to pickles and why, when the fermenting process of pickles is stopped and what the adequate amount of salt for pickles is.
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