From previous posts you know that I am preparing/pickling Kalamata olives by two means.
The contrast will help me to determine which method I prefer once the process is complete.
For the collection of olives swimming in a brine bath I need to change the water once a week. When I opened the container for the first changeover, I was surprised when seeing the effect of one week’s brine on the olives. They were no longer plump curvy forms rather they had started to wrinkle and shrivel. Fascinating.This must be normal and therefore I will expect more downsizing next week.
Then I went downstairs to look at my hanging bag/muslin ’dry’ sack looking for any changes. I understand by the end of the six weeks the bag will be encrusted with a purplish salt that has oozed slightly over time.
After one week the sack looked the same, however it felt damp when I held it. So the process of change seems a little slower with this method than the brine method but, not having opened the sack, I assume it is progressing along just fine.