I have been making sauerkraut and Kimchi for some time now in my fermenting crock I received as a gift from Kelly some years ago. She picked it up at the Rutland farmers market from Maya Zelkin Pottery . Last fall I fermented garlic and it turned out great so this year I'm trying dill pickles. I have made pickles via boiling water processingwitg sugar, salt, and vinegar, usually dills, bread and butters, and my version of gherkins. So let the experiment begin.
When searching recipes online I will typical go with Epicurious, Slended Table or Americas Test Kitchen. Branching out to others I will look at a few different recipes to find the common points among each and use these commonalities as a base to start from. This recipe is a combination from Cultures of Health, Makesauerkraut!, and Wild Fermentation.
My fermenter is about one gallon.
3 quarts of water with 7 tablespoons of kosher salt dissolved
a gallon of cucumbers washed to remove spines and dirt
6 cloves of sliced garlic
half dozen grape leaves
half a jar of picking spices
handful of dill leaves and flowers
Layer the crock with grape leaves, cukes, garlic, spices, dill then repeat to the top. I ended with a leaf on top. The. Fill with brine.
If I keep the trough filled I generally don't have to worry about the "scum" that can form in the crock.
Now just wait. I'll check the pickles until they are done then store in jars in the refrigerator.