This recipe results in a 3% brine, which is the minimal required for safe fermentation. I prefer the salt content of this brine, but it does result in a relatively fast fermentation (six days on average in my home).
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.
|Pickling salt or equivalent
- Combine water and salt in a pot and boil until dissolved.