Raw(Day 4) Discoloration/yellowing, bubbles like fermenting. Vigorous bubbling actually. Texture still firm, smell not unpleasant. Water is cloudy. No visible change in height or weight.
Ferment (Day 16) Texture slightly less firm, same smell as raw. Appear to have shrunk slightly.
Cooked Pickle (Day 16) Texture is wrinkled and mushy. Smells like pickles from the store.
Raw Pickle (Day 10) Much firmer than cooked pickles, and much brighter in color. Unidentified substance in brine, I speculate that these are bacteria that grew in from the vinegar used, which had live bacterial cultures. I will look at some of the substance under a microscope.
Caption this Meme
