Fermentation

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Fermented Jalapeno slices (lemmy.ca)

submitted 2 weeks ago by Levi@lemmy.ca to c/fermentation@mander.xyz

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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?

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[–] TheAsianDonKnots@lemmy.zip 4 points 2 weeks ago

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

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