Fermented Vegetable Brine
I expect I’ll make some adjustments to this, as this results in a ~5% brine that’s a little too salty for my taste.
This basic brine was taken from Mastering Fermentation.
For the salt, any straight salt that excludes iodine or anti-caking agents is suitable. This would include coarse or fine grained kosher salt, pickling salt, or sea salt. Most recently I got a jar of Himalayan sea salt because it was the only thing I could find and it worked well, aside from imparting a pink colour to the brine and the yeast produced during fermentation.
Ingredients
Amt | Ingredient |
---|---|
2 C | Distilled water |
1 1/2 T | Pickling salt or equivalent |
Instructions
- Combine water and salt in a pot and boil until dissolved.
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