No more failures! Ferment your vegetables instead of rotting them! Learn how to make the easiest brine for your fermentation.
Brine is a mixture of water and sea salt, the essential ingredient for vegetable fermentation. Depends on the needs, the ratio of water and sea salt to be adjusted, often described with percentage.
Fermentation itself is theologically very easy but many people suffer from rotting vegetables instead of fermenting. When the fermentation went well, the brine should look slightly milky and foggy yet clean.
When the percentage is too low, the chance is to rot your vegetables. If you worry about your sodium intake, ditch other unhealthy foods with high sodium. It’s not worth reducing a bit of sea salt here.
At the same time, I don’t make my brine higher than 3% because vegetables will become too salty.
I ferment vegetables in my kitchen throughout a year for many years, I’ve tested different percentage, and this is the perfect Brine and never lead to failure.
But this is the important thing you need to know. Your environment and climate type.
This brine works best at room temperature between 23°c and 26°c and humidity is somewhat controlled less than 60% meaning that is not too humid. Sounds detailed but this is the most comfortable temperature and humidity for human beings, too.
How To Make Brine traditional way is to measure the water you need and dissolve 3% of sea salt. I know, many people don’t want to bother converting liquid and solid, and calculating percentage.
So, here is the easiest and fastest cheat method to make +/- 3% brine that I came up with.
+/- 3% Brine
(Free of Any Additives)
WHAT YOU NEED
- Sterilize Glass Jar with hot boiling water.
- Make The Magic Brine! 1 TBSP Sea Salt + 480ml Filtered Water
- Pour over tho vegetables of your choice, make sure to cover the vegetables fully.