The federal preserve

Fermentation: the art of cooking without cooking

Salt All these recipes use a percentage of salt to allay the progression of pathogens in favour of the good bacteria. All measurements are by weight, so if 1.6% salt is required then 1000g of veg would need 16g of salt. But you should always taste the mix during preparation. 2% salt is the standard but I go down as far as 1.6% with sauerkraut and haven’t experienced much mould. [Read More]