What brine % should I use to cover a mash? I use the sauerkraut method of 3tbls of salt for every 5 lbs of peppers when making the mash. Sometimes there is not enough nature liquid to cover the mash so I add some brine to make sure it is completely submerged. I know not everyone does this but f I am going to use a bribe to cover the mash what percentage should it be? I have read everything from 2% to 10%.
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Brine %
- Thread starter Fireeater86
- Start date
Ok I used 1 tables spoon of salt in 16 fl ounces of water. I think that's 3.5%. Maybe that's why I got the kham
Ive seen kahm yeast on brines before that were well above 4% when making pickles. Ive also gotten none from brines in the 3.5% range so its not just salt. Temps, air space and acidity play a huge part too. I almost never get any yeast when making kimchi but it goes in the fridge after about 3 days if its sour enough by then.Fireeater86 said:
Another thing that helps a ton is a good fermenter that keeps the veggies submerged in liquid. I got a tiny bit of yeast once. Removed it and added a little 8% vinegar on top of the "inner lid" in my fermenter. The yeast never came back.
This fermenter cost me about $14 and works like a champ.
The orange plug will pop up if the mash swells. It will release a little brine. Pour in a little vinegar on top and no more yeast formed.
