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Vent: I used to wing it with brine ratios and wasted a lot of food
For like two years I was just guessing on salt for my hot sauce ferments. I'd throw peppers in a jar, sprinkle some salt on top, and hope for the best. Ended up with moldy batches three times in a row last summer. A buddy at a farmers market in Austin finally told me to use a kitchen scale and stick to 2% salt by weight of water plus veggies. I thought he was being extra at first, but now I weigh everything down to the gram. No mold since I switched back in September. Has anyone else had to trash a whole jar of habaneros because they got slimy?
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spencer_thomas429d ago
Oh man, did the salt just clump on top or did the brine actually taste super salty too?
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the_shane28d ago
Brine doesn't taste salty, the salt dissolves into it so it's all evenly salty throughout.
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