fermenting About how much Sea Salt and Whey for 14 oz of hot sauce mash?

[Turbota]

I have never made fermented hot sauce before, so maybe some of you knowledgeable folks here might be able to answer a couple of basic questions.
 
Looking at various recipes, most of the ingredients list is for pretty large quantities of mash.
 
In my case, all I will be fermenting is about 14 ounces (a 1 pint Mason jar with about an 2" of airspace at the top)
 
How many teaspoons of Sea Salt and how much Whey from yogurt would you normally add to about 14 ounces of mash prior to fermenting?
 
Thanks,
Ron

 

[howardsaz9]

The whey I  use is about a tablespoon .. the yeast will reproduce quickly in the presents of any sugars like a carrot ,apple, or sweet pepper.
The salt content should be 1-1.5 tsp per cup of sauce.. the more salt the longer it will take to ferment.

 

[MGOLD86]

I would read through the fermenting 101 thread again, but from my limited knowledge on this subject I was under the impression that when using a starter such as whey, you do not need to follow the normal salt requirement that is used when not using the starter. Te whey gets things going very quickly which doesn't give much time to the baddies to get started. Some salt is still required, but not nearly as much. I think you could go with a "to taste" approach. But I could be 100% wrong. Hopefully Bill or someone else will chime in and provide some greater fidelity.

 

[RocketMan]

When I start a mash, typically a gallon, I only add 2 tablespoons of salt for the exact reason Matt stated above. More is needed when doing a wild ferment because it takes longer for it to ramp up and get going so there is a longer period when Nasties can get a foot hold and ruin it.

 

[Turbota]

Thanks so much for the info !

 

[jblo]

Along the same lines, I just started my first ferment (after reading the fermenting thread 2x).  I had 400g of veggies (peppers, onion, garlic, carrot) and added 16g sea salt (4%), topped with a 4% purified water brine and added about 1.5T yogurt whey in a small-mouth pint jar.  Proportions sound right?  The leftover mash that I couldn't fit in the jar tasted a little salty, but really good.
 
j

 

[sosl0w]

http://www.deliciousobsessions.com/2012/02/by-the-whey-side-why-ive-stopped-using-whey-in-my-vegetable-ferments/
 
With that, don't use mason jars. You need something that has a true air lock on it. Then you don't need a starter at all, and you don't need a ton of salt either. I have a Harsch Crock that i have done many kraut ferments in, never using a starter. Each batch comes out great! 
 
Buy one of these for small ferments.
http://www.pickl-it.com/products/singles/
 
And one of these for large ferments.
http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B001QFJ2UC/ref=sr_1_8?ie=UTF8&qid=1372258429&sr=8-8&keywords=crocks+for+sauerkraut