You are welcome but why not process it? It would be safer and have a much longer storage life.

Dave

Maybe I will, is it too late?

I didn't process it because I am not 100% sure of the ph. Plus I used xanthan gum to thicken it and I'm not sure how that affects bwb. Finally, it should go pretty fast at my house. How long should it last in the refrigerator as is? Is it too late to process them?

No in that case you can't process it. Probably 6-8 weeks in the fridge if it was fully fermented and you added enough vinegar. You'll see mold scum and cloudiness develop when it gets too old.

Dave

Dave,

what was the reason why it is not ok to process now? Was it because the xanthan gum?

Was it because the xanthan gum?

Yeah, it is an unapproved thickener and can insulate bacteria and molds and retard heat penetration. Only approved thickener is Clear Jel.

You can try pasteurizing it if you want for longer storage (see instructions at NCHFP).

Have you explored all the info on fermenting from USDA?

http://nchfp.uga.edu/publications/usda/GUIDE%206%20Home%20Can.pdf

http://www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/#.VLkq8EfF8v4

Dave

Yes, Dave I have read both of those articals. On my second batch, I have a white slime growing on the top of my brine. Is this kham yeast or something I should be concerned about? I have tried to look up pictures to compare but I'm not sure.

IME that only develops when exposed to the air. Like if I let my water seal go dry.

Either way you just skim most of it off every few days and pitch it.

Dave