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Tried fermenting hot sauce with a 3% salt brine instead of my usual 5% and got a totally different result
The 3% batch fermented way faster and ended up super funky almost like a sour beer instead of just spicy. Anyone else mess around with salt percentages and get weird flavors like that?
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bettyhunt22d ago
Fermenting at 3% can let bad bacteria take hold if your veg is wet.
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troy43922d ago
Naw, 3% is totally fine for most ferments if you're doing it right. The issue isn't the salt level, it's making sure your veg is fully submerged below the brine. Bad bacteria need oxygen to take hold, and a good brine blocks that out. Wet veg just means you gotta pack it tighter or weigh it down better. I've done tons of ferments at 2.5-3% with wet veg and never had a problem, just gotta keep everything under the liquid.
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