The first batch of dilly beans is now in the fridge. I am planning on doing another batch today. I am going to do the same recipe I used for the first and also do one jar boiled and one jar not boiled. This way when I bring all of the jars into the tasting, we can taste newly fermented beans and fermented beans that have been sitting for awhile as well as beans that were vacuum sealed (with the boiling) as opposed to ones that were normally shut (caps were just screwed on). Hopefully this will give us some idea on how those factors affect the flavor of fermented food.
As for the existing batch that is now in the fridge, they do not look any different since they have been in there, but when I picked them up to put them in, I noticed there was a pretty thick cloudy film on the bottom of the jar, more so on the non-boiled jar than the boiled one. I do not know what this is, just an observation.
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