On Thu, 22 Sep 2016 11:38:14 -0500, Sqwertz >
wrote:

>On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1 wrote:
>
>> On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
>> wrote:
>>
>>>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>>>
>>>> Chemically they are the same, only some contain anti clumping
>>>> compounds which you won't taste, but for pickling can cause
>>>> cloudiness.
>>>
>>>Proper fermented pickles turn cloudy no matter what kind of salt is
>>>used. It's bacteria poop and good for you.
>>
>> Obviously you haven't used pickling salt, nor do you have much
>> experience with pickling, if any.
>> ...
>> Some commercial brands of fermented pickles are in a clear brine
>> (Claussen)
>
>Claussen isn't a fermented pickle, dumbass. You don't even know the
>difference. Duh.
>
>> while others are in a cloudy brine (Ba Tempte), the
>> difference is that those in a clear brine used pickling salt vs a
>> kosher salt that does not contain anti caking compounds
>
>You are, as usual, wrong. Your brain is in a pickled brine (non
>cloudy from the use of Crystal Palace vodka).
>
>All fermented pickles have a cloudy brine and it has NOTHING to do
>with the kind of salt used.
>
>http://phickle.com/whats-that-white-...in-my-ferment/
>
>Snip rest unread because it's all just more babbling bullshit.
>
>-sw

FRAUD AND A FAKE, DWARF.