19 minutes ago, Smithy said:I'm surprised the fermentation would work with such a low percentage of salt. I thought more would be needed to suppress the bad bugs.
These quotes are from The Art of Fermentation by Sandor Katz:
"In most ferments, including vegetables, salting can be done to taste, without any need for measuring. In other cases, more specific salt proportions may be required for safety and effective preservation. For instance, with curing meats, adequate salt and curing salts are necessary for safety. And in ferments such as miso and soy sauce, which age for many months or even years, insufficient salt can lead to putrefaction rather than controlled fermentation."
"Like chopping, salt is not absolutely necessary for fermentation. Some people believe (I do not) that vegetables fermented without salt contain more beneficial bacteria than those fermented with salt. And some people have been given a medical directive to avoid salt. Vegetables can be fermented without any salt. But with even a modest amount of salt, ferments generally taste better, maintain a more pleasing texture, and have the potential to ferment longer and more slowly."
