Fermentation

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Fermented Jalapeno slices (lemmy.ca)

submitted 4 months 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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[–] BoulderHole@piefed.social 3 points 4 months ago

2% should be fine, just make sure to include the weight of the water.

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