Fermented Jalapeno slices

8 months ago by Levi to c/fermentation

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?

itsworkthatwedo 4 points 8 months ago

I've had great success using 2.5% salinity for most batches. My understanding is that 2% is about the bottom range of what’s safe. You might try salting til it tastes good, figuring out what percentage that is, and try a ferment at that salinity. If it doesn't work you’ll know.

save

path: 0 21955743, hotness: undefined, score: 4, children: 1

Levi 3 points 8 months ago

Okay, I'll try 2.5% next. It'll probably taste great at that level anyway. Thanks!

save

path: 0 21955743 21956594, hotness: undefined, score: 3, children: 0

TheAsianDonKnots 4 points 8 months ago

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

save

path: 0 21957938, hotness: undefined, score: 4, children: 0

BoulderHole 3 points 8 months ago

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

save

path: 0 22021491, hotness: undefined, score: 3, children: 0

lvxferre 2 points 8 months ago

save

path: 0 21962972, hotness: undefined, score: 2, children: 2

Levi 2 points 8 months ago

Hmm, I have been making the brine seperately, mostly because I'm worried the salt won't get distriibuted enough if its just heaped on at the end. That isn't an issue?

save

path: 0 21962972 21964765, hotness: undefined, score: 2, children: 1

lvxferre 3 points 8 months ago

save

path: 0 21962972 21964765 21965296, hotness: undefined, score: 3, children: 0

fermentation

@mander.xyz

go to feed...

fermentation

@mander.xyz

go to feed...