magnus (he/him)You can #LactoFerment anything. Just dump it in saltwater and stir daily. #yummy
kuti@magnus is it really this simple? I wonder how important it is to get the salt-to-food ratio just right.
@kutidu you want the salt to be at least two percent to be safe: two percent of everything (vegetables plus water). And you need the vegetables to be covered in liquid, so it is anaerobic. Those are the main points to make sure your food is safe.
@kutidu you can go very high with salt contents, but I would recommend against anything higher than five percent because it does not taste good
@magnus I appreciate the info. Do you think it would be best to get a kitchen scale, or perhaps you have a method that works best for you that you wouldn't mind sharing? Kombucha seems to be going well for me but all my solid ferments have sadly died😅
@kutidu yes I would recommend a kitchen scale, but you can find guides that help you deal without that (something like so and so many spoons of salt per gallon or whatever). I recommend looking at whatever Sandorm Katz is doing, he is a well respected fermentation guru: https://www.wildfermentation.com
@magnus will do! Hysh'qe/thanks again🫡