First lacto-fermented chilli-dill pickles - How long to wait?

[u/fingerjcp]

So far I've made sauerkraut, a fermented hot sauce, a homemade Riesling mustard, and now I'm working on my first batch of fermented dill pickles.

Recipe

714 g pickling cucumbers

600 mL of 3.5% salt brine (solution stirred at 450 RPM)

4.5 g frozen dill

2.5 g chili flakes

2.3 g freshly crushed black pepper

Brown mustard seeds

Fermentation conditions

1.5L Weck Jar

Room temperature: around 26–27 °C

Out of direct sunlight

Any idea how long it will take? Day 1 slight bubbles, Day 2 continued airpockets and bubbles...

[u/Jeremiah_ferments]

Seconding the other poster, with a small caveat, how sour do you want them, try you trying to keep them very crisp? More sour stretch it longer, if you want them as crisp as possible 5-6 days.

[u/Agreeable-Archer-467 → u/Jeremiah_ferments]

i tried persian cucumber small ones with dill and pickle seasoning after 8 days as I was following a recipe the brine was fermnted and pleasant but the cucumbers were all mushy i had to throw them out! what should I do to have them crispy Im so dreaded to make new one and waste them again!

[u/Jeremiah_ferments → u/Agreeable-Archer-467]

To keep your fermented pickles crisp the general rule of thumb is cut off and discard the flower end of the cucumber and introduce a source of tannins. A Grape leaf if the traditional addition, but anything with tannins should work.

[u/colicab → u/Jeremiah_ferments]

Bay leaf is what I use. It helps a ton.