I am just attempting my first batch of naturally fermented pickles. They have been brining for about 48 hours now. I noticed that between last night and this morning that the water got fairly cloudy. However, nothing smells out of place yet. I am using about 6 dried chilis in their as well, so they may be partially responsible. Is this normal? I have posted a picture to help. Thanks!
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Naturally Fermented Pickle Question