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Tried a 3% brine on cabbage and it actually beat my old recipe
I've been doing 5% salt for 8 years and thought the low salt crowd was just scared of mold. First batch at 3% came out crunchier and way less salty after 6 days at 68 degrees, any of you found a sweet spot below 4%?
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shane_wilson4d ago
Did you check the pH at the end of that 6-day ferment, or just go by taste and crunch? I'm curious if the lower brine lets it hit that safe zone slower or if it rides the same line. That would be the main thing keeping me from trying it myself.
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