Lacto fermented pickles

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Resonator said:
If you still can't get them to turn crispy after adjusting the salt and leaving them whole, consider adding tannin containing leaves like grape leaves. Bay leaves do help with crunch slightly, but also impart flavor -- so only use a couple per gallon. Or you could always add calcium chloride if you want to go the unnatural route.
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If the tannin in grape leaves and bay leaves is what helps, what about black tea? Would the tannin used in winemaking help?
 
Lacto fermented Diakon radish. I add different ingredients at times, but for the most part, I like mine "plain" :fro:

 

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