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DocDougherty

DocDougherty

Different products need different level of salt.  Sauerkraut for example want about 2% by weight of the cabbage.  And after a few days you can measure the pH and see that it is declining pretty fast.  And after a few weeks you can titrate some of the pickling liquid with NaOH if you really want to know the acidity, though for preservation you are more interested in the pH than acid concentration (and you should know why pH is not a good proxy for acidity).  Once the pH is low enough, you can let taste guide how long you ferment.  A batch will continue to get more sour over time as more sugars are turning into lactic and acetic acids.  I don't want to quote numbers because USDA has standards that are more complex for assuring food safety, but you can find all of it on-line.

DocDougherty

DocDougherty

Different products need different level of salt.  Sauerkraut for example want about 2% by weight of the cabbage.  And after a few days you can measure the pH and see that it is declining pretty fast.  And after a few weeks you can titrate some of the pickling liquid with NaOH if you really want to know the acidity, though for preservation you are more interested in the pH than acid concentration (and you should know why pH is not a good proxy for acidity).  I don't want to quote numbers because USDA has standards that are more complex for assuring food safety, but you can find all of it on-line.

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