That's 6.5% salinity. I am wondering how you settled with that number, I have always stuck to 3% and have never seen recommendations higher than 4%! Just curious
That is not including the weight of the veggies though, which I think is really missing a trick in terms of control. Just weigh things at the end, the ratio that seems important is the total salt %.
I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.
IanCal|1 year ago
I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.
sendfoods|1 year ago
I always use 3% of water weight, which in more consistent than weighing the veggies, because the amount of water can vary.
Very unusual to see food-related content on HN. I love it!
Hikikomori|1 year ago