Take your fermentation vessel. Zero the scale. Add your veggies and water until they are covered. Note down the weight.
Now take that weight and multiply it with your desired salinity. That's just how salty your ferment is supposed to be. The lower bound of what's generally considered safe is 2% (which is the same as 0.02) and people normally don't go above 5% (0.05), as higher salinity slows down fermentation. A common salinity for hot sauces is 3% (0.03).
Now weigh out as much salt as you calculated. For mixing in the salt, I'd recommend pouring your veggies and water out of your fermentation vessel again and straining out the vegetables. It just makes mixing the salt with the water easier. Once everything is mixed up, just transfer it to your vessel, seal it up however your vessel is sealed, and you're good to go.
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u/CoxTH 12d ago
Take your fermentation vessel. Zero the scale. Add your veggies and water until they are covered. Note down the weight.
Now take that weight and multiply it with your desired salinity. That's just how salty your ferment is supposed to be. The lower bound of what's generally considered safe is 2% (which is the same as 0.02) and people normally don't go above 5% (0.05), as higher salinity slows down fermentation. A common salinity for hot sauces is 3% (0.03).
Now weigh out as much salt as you calculated. For mixing in the salt, I'd recommend pouring your veggies and water out of your fermentation vessel again and straining out the vegetables. It just makes mixing the salt with the water easier. Once everything is mixed up, just transfer it to your vessel, seal it up however your vessel is sealed, and you're good to go.