You can ferment either way, it is simply a matter of personal preference although containers that can allow for air infiltration sometimes cause more scum to form so more frequent skimming is needed. Neither speeds up or slows down the process.

Time, ambient air temps in the crocks/jar area, and amount of salt used are the crucial differences. If using the JOP instructions then the salt amount should be fine, air temps of 70-75? Cooler takes longer, warmer may sour and discolor.

2 weeks isn't very long in fermenting time. 1 week is recommended minimum and 4-6 weeks is common for full flavor. Bubbling normally stops within a few days but the fermentation process continues. And color of the tissue isn't really important as it often doesn't change at all so the question is how do they taste? That is what determines when they are done. If they taste like you wish then they are done, if not leave them in the brine longer.

I currently have a crock of mixed cabbages and carrots going and it was 2 weeks yesterday when I checked them for taste - not much flavor yet so will check them again in another week and go from there.

Dave

Thanks, Dave. Helpful response. JOP describes a uniform olive green throughout the fully-fermented sour dill pickle. This is my first attempt and a total experiment. I'll keep checking on them as you suggest.

Yeah but that varies with the variety of cuke used - some have more dense tissue than others -, the freshness of the cukes, and the thickness of the slices/spears. Since you are using halves it may much longer to fully permeate the tissues. Are you use slicers or picklers?

Dave

I use a fermenting crock that has a lid with a water seal. I like it because it does not allow a scum to occur and it came with stone weights to hold product under the brine.