Newbie fermenting questions from a non-cook!

[lurve]

So I just got my WF book and I am a person who has always loved all things fermented/pickled, etc. (I like to think it is my Russian roots!). So anyway, all the fermenting instructions say to "dissolve" the sea salt in the water. How is this actually accomplished? Do you just use warm water (because cold water didn't really do that much). Please be gentle with me, I really don't cook but I am trying to teach myself!

Also, so far I am trying to ferment some brussel sprouts and in my crock pot some carrots and snap peas. I used the one teaspoon to one cup of water for the brine. Does this sound right? About how long until I can taste to see if I have success or failure? Thanks everyone!!!

[ktbug]

Originally Posted by lurve

So anyway, all the fermenting instructions say to "dissolve" the sea salt in the water. How is this actually accomplished? Do you just use warm water (because cold water didn't really do that much). Please be gentle with me, I really don't cook but I am trying to teach myself!

Salt naturally dissolves in water. Warm water works best. Time will achieve the dissolution, or to speed the process you can stir the mixture gently.

Good luck! There's nothing to cooking but common sense, luck, and some regard for safety when dealing with chemicals or heat. You'll do fine.