2.5 week lacto pickles
I had difficulty finding anyone talking online about longer lacto ferments (at least with cucumbers) so I thought it might be helpful to someone one day to post this...
I just went on a 2.5 week trip and I had a ton of cucumbers from my yard to deal with, so I thought I'd experiment. I put them in a crock with weights and a water seal, with a pretty normal recipe of 2ish% salt and some garlic, spices, a couple of fresh grape leaves, and a bit of dill flower. I just asked the cat sitter to keep an eye on the water seal.
I was worried that they would somehow mold, or that they would be too sour, but they are possibly the best lacto fermented pickles I've made?
I also had a head of cabbage in the fridge so I also cut it up and put it in a jar with 2% salt with a weight and one of those silicone jar airlocks and it came out just fine as well! Was a little more worried about air contact with that one but it has no mold either.
So if you're going on a trip, and you think it's too long for pickles, and you have someone to make sure your seal doesn't dry out, I recommend trying it!