Levi comments on Fermented Jalapeno slices

submitted 9 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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[–] Levi@lemmy.ca [S] 2 points 9 months ago (1 child)

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?