When I make pickles, I follow Sandor's recipe for a 5.4% brine (3 TBSP salt to a quart of water.) Can I use the same ratio to make all vegetable ferments, like kraut, kimchi, carrots, beats , etc?
When I make kraut, I also follow Sandor's recipe, chopping cabbage, putting in bowl, sprinkling salt, adding more cabbage, more salt, more cabbage, more salt, etc, etc. & then mashing it down. If I don't get enough brine just from the juices, I mix 1 TBSP salt in 1 cup of water & top it off.
My question is: Can I just make a standard brine of 3 TBSP salt in 1 quart of water & use this for all ferments? I made kraut & beets/carrots/ginger the other day & instead of salting & mashing the cabbage, I just stuffed shredded cabbage in jars & poured the brine over it - same with the other ferment.
I should probably ask The Man himself...but would love to hear what everyone else thinks.
Mama to Girl 2/00, Girl 1/03, Boy 3/06, Boy 11/10, and coming July 2015!