I received the following question from Josh this morning (thanks so much for the question!):
But I’m hoping you can clarify that for me based off your experience. I cold pickled some cukes a while back. The other day, I finished the jar and added a new batch of fresh cukes to the brine. Leaving it out on my counter top overnight, I was surprised to wake up in the morning to find that the fermentation process had kicked started and was in full action.
Now is this safe? Can I maintain this brine and use it over and over again? Or is there a sweet spot where the brine stops working and I venture into dangerous territory?