Fermentation

920 readers

2 users here now

founded 4 years ago

MODERATORS

Sal@mander.xyz

Fermented Jalapeno slices (lemmy.ca)

submitted 6 months ago by Levi@lemmy.ca to c/fermentation@mander.xyz

5 comments fedilink hide all child comments

Hi, I've recently completed one of my first ferments, and it came out pretty good but was saltier than I would like. I used a 3% salt brine, and was wondering how low can I go for ferments? I was thinking of trying 2% on my next batch, but don't want to risk it not working. Any thoughts?

you are viewing a single comment's thread
view the rest of the comments

[–] TheAsianDonKnots@lemmy.zip 0 points 6 months ago

2% by weight (not volume) will work just fine.

permalink
fedilink
source