what's the source?
Kay

The source was a post on another web site. I don't know anything about the poster. I've tried to find the post but can't seem to find it. I thought maybe someone here might have some insight as to whether this is correct or just pure hogwash. It seems to me a "BIG Pickle Producer" would have the facilities to process immediately. It also seems this kind of process would be more suited to gardeners who need to keep pickles fresh for a short time.

The post is on the roadfood forum. It links to a site promoting a book on wild fermentation.

Carol

Here is a link that might be useful: RoadFood 10% Brine Post

Yes, I was just going to point out that it looks like a fermmented pickle brine, but 10% salt may be low, and the cukes would get soft and probably still quickly. The ONLY real way to make a cripsy cuke is to use very fresh picked cucumbers. Pickling cukes are the best choice and you pick and pickle within hours of harvesting. Thats what most big pickle makers do.

Book promotions make all sorts of claims. The more far out the subject of the book the more far out the claims made about it seem to be. Most, as you guessed, tend to be... "hogwash". ;)

Dave