Hi, I’m Derek, and I ferment pickles. Do you wanna see what they do when you open them? So what’s happening here is perfectly normal. I’m using a lactobacillus style of fermentation, um, with just salt, spices, and water. And the little lactobacillus, uh, they’re feeding on the pickles, on the cucumbers, and they’re pooping out carbon dioxide. So a little fermentation, a little bubbles, is totally normal. That’s also why, for fresh cucumbers, when I am pickling them, I’m using these little bubble tops so that the CO2 can come out without any oxygen going in. One very important thing is to use glass weights to keep all the vegetable matter down. As long as they’re under the water, they’re fine. Um, anything touching the air can rot. Mm. It’s alive.