fermenting Brine Queston

[Squid]

I've watched a few videos on youtube and read a bunch of articles. Makers are always referencing 3%-5% brine which is fine. I have a question of how the Percentage is done. (1) Some fill the jar with peppers and water then weigh it, subtract the jar and multiply by 0.03 which I have done. (2) I've also done some with a straight 3% brine and dumped it in the peppers. (3) Then there are some that just do 1 heaping TBL spoon per quart jar. Which is the best recommended method? I'm leaning toward #2 the straight up method. I use 64oz jars and have found that #1 can be pretty salty depending on the ingredients.

 

[Downriver]

Personally, I do #2 as well......wait, that doesn't sound right.

Anyway, I haven't had problems with #2.......wait, that doesn't sound right either.

 

[The Hot Pepper]

 

[salsalady]

hope everything is moooving smoothly now....

Side note- this link talks about salts. Just to be aware that salts should be measured by weight and not by measure/Tablespoon/cup. Different salts have vastly different amounts by weight or measure and can make a huge difference if measuring 1 tbsp table salt -v- 1 tbsp sea salt -v- 1 tbsp kosher salt.

tutorial Thread 'Chile pepper weights, measures, and other things'

Aug 31, 2014

Hopefully this will answer a few more frequently asked questions about chile weights and measures like "how many pods do I need to make a quart of sauce"?
 
A simple adage to remember is- "A pint's a pound the world around".
 
1 pound fresh pods/produce = 2 cups (1 pint) finely ground up pods/produce
 
1 pound jalapenos pods = about 1/2 gallon = 2 Ltr
1 pound habanero or scorpion pods = about 1 gallon = 4 Ltr
it takes more thin walled pods to equal a pound than thick walled meaty pods like jalapeno or rocoto.
 
If someone wanted to make a fermented mash using a gallon jar (4 Ltr)-...

• salsalady
• Replies: 49
• Forum: Hot Sauce Making

• 

good luck and Have Fun!
SL