Pickle Question

[Janknitz]

I started a batch of pickles by sort of combining Mark Sisson's recipe on Mark's Daily Apple and Sandor Katz's. I did not add any culture. I got the cucumbers at the farmer's market but I'm not positive that they were organic, and they looked a little dusty and dry (it was an evening farmer's market and there's another in town during the morning, so they were probably out and off the vine for a while).

I soaked them in cold water, but didn't scrub. I put them up in a sterilized jar with spices and a few grape leaves. I also soaked the grape leaves, from our own vines.

How will I know if it's fermenting or not? Sandor Katz says to look for bubbles on the surface, but since I have a weight (a clean jar filled with water) holding down the pickles I can't really tell. There are bubbles along the sides of the jar, but they are more like air bubbles that form in a glass of water that sits too long. They aren't moving, like the bubbles do in my sauerkraut.

It says to taste the pickles after a few days. Should I just remove one, cut off a piece, and return the rest to the jar?

My sauerkraut is always perking along at this point (day 3), but since this jar of cucumbers is a lot less dense I don't know whether or not to expect any activity or what to look for.

If it doesn't seem to be perking, is there any harm in adding some kefir whey now?

[Janknitz]

Oh, it was perking nicely this evening. I forgot how chilly it's been the last few days which slows fermentation way down. Smells so good and the cucumbers are just the prettiest shade of green. Can't wait to taste!

[Chelveston]

Based on your update, it sounds like you've got a good ferment going.

[Janknitz]

I tasted a pickle from batch one this morning. It was crunchy, but not very sour. Needs more time. It's warming up here, so that should help.