I Think I Hate Sally Fallon

A couple of weeks ago I made mayonnaise for the first time. I used the recipe in Nourishing Traditions by Sally Fallon. I followed that recipe exactly. I got mayonnaise with such a strong mustard flavor it is unusable for anything but potato salad. Which reminds me, I want to make potato salad today to use up that mayonnaise.

This week I made lacto-fermented pickles for the first time. Again, I followed the recipe in Nourishing Traditions. I did substitute 2 teaspoons of dried dill for the two tablespoons of fresh dill. I used whey and sea salt. 24 hours later there was mold on a few pickles. I scraped off the mold and used a weight to keep the pickles submerged. 24 more hours later there was a ring of mold around the weight. I scraped off the mold again, and tasted a small piece of pickle. It was not mushy, and did not taste moldy or spoiled. It didn't taste good. I threw the batch out, because the taste of the pickle was not heading in a direction I liked, and I mistrusted the cloudy brine with sediment.

Pickle making is nothing new for me. My Sweetie and I began making pickles a few years ago, when we were wholly unable to get anything other than sweet pickles in Thailand. Our garlic-dill pickles were renowned there, with several local restaurants wanting to sell them for us. We know good pickles, and we won't settle for something inferior. In fact, since our return to the states we have continued making pickles. The commercial ones available here may not contain sugar, but they simply don't compare in crunch and flavor to ours.

So, two recipes have been tried, and both recipes have been unsatisfactory. What are the odds of me trying a third recipe?