I watched the pickles on the counter all week. The brine solution got a little cloudy as the week progressed, but I never saw a lot of bubbling going on. I also did not notice any scum form on the surface of the water. This may have been due to the bag essentially sealing the brine off from the air.
My friend, Stephen, and an ex-coworker, Mike, both told me they were making pickles last month. This got me thinking that I should try to make pickles as well. The dill pickle is one of my staples. It has excellent flavor and minimal calories (not that I count them). Stephen cans pickles and Mike did a fermented pickle. Darcy and I fondly recall some New York deli style pickles we had in Hawaii years ago, and I think they were the fermented (or half-sour) type. I believe that these are also called crock pickles. I found the following recipe for crock pickles on the Food Network website, courtesy of Alton Brown.