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Chatting with my neighbor Greg about his kimchi totally flipped my view on salt
He said he only uses 2% salt by weight for his big batches, which seemed crazy low to me. I always went with the old 3.5% rule my grandma taught me, thinking less would spoil it. Tried his way on a small jar of carrots and they came out perfect, not too salty at all. Anyone else find a sweet spot with lower salt for certain ferments?
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hollym126mo ago
That 2% salt thing might depend a lot on your local temperature and humidity.
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barnes.morgan3mo ago
Ah man, I feel you on that one. My first batch came out way too salty because I didn't account for how dry it is here.
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diana876mo ago
Yeah, the local climate thing makes so much sense... I never even thought about that.
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