Hey guys i'm looking to ferment my way through some of my stock pile from last season.
I can't seem to make sense of this forum because there are so many ways of doing it.
I'm looking to make a lower salt ferment. Not for blood pressure reasons, i'm just not big on salt. and i'm afraid to waste my small stockpile by using too much salt.
what i can't figure out is, are you mixing a certain % of salt by weight directly into the pepper mash AND then covering with a certain % brine?
Or one of the 2?
I've read SmokenFires wild ferment thread and thats just pure salt mixed into the mash by weight. I get that.
I'd just like to use a LAB capsule to get things started faster and it sounds like brining may allow me to use less salt?
I can only speak to my one fermentation attempt so far, but I mixed 2% salt by weight directly in to the mash, and added a splash or two of distilled water (containing no salt) to cover the mash. I kept the jar open, but covered with a dish cloth for two days, and stirred once each day. After 2 days, fermentation started and I replaced the dish cloth with a lid with an air lock and basically just let it sit (no more shaking/stirring). I never experienced any yeast/mold throughout the 4 week fermentation.
From what I've read on this site, that seems to be close to the least amount of salt you can get away with. Based on many folks' reports of fermentations starting in less than 24 hours when using probiotic capsules, I'd agree that technique should make using less salt even safer.