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Rainy day Bibimbap (lemmy.world)
submitted 1 year ago by to c/cooking@lemmy.world
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Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.

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[–] 2 points 1 year ago (2 children)

What’s the weight of the salt? Salt can vary in weight per tbsp by as much as 50%, depending on how fine or coarse it is. For preserving foods the amount of salt is critical.

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  • [–] [S] 2 points 1 year ago (1 child)

    Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it's 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn't distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.

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