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> Obviously, 20% salt is a lot of salt, I think you can't use that much for many other kinds of fermentation (e.g. vegetables), because the product would be ine
by Zababa 5y ago
> Obviously, 20% salt is a lot of salt, I think you can't use that much for many other kinds of fermentation (e.g. vegetables), because the product would be inedible.
For vegetables, you have lactofermantation that can make you attain a low pH.
- taylorportman 5y agoThey have a method of cooking fish from Peru, called ceviche, just using lemon juice to lower the ph that does all of the work. Incidentally, I believe sauerkraut needs a bit of lemon juice to maintain a ph that discourages botulinum from inhabiting the cabbage during fermentation. The ceviche method isn't a fermentation process - it can cook fish in the fridge in half a day.
- Zababa 5y ago> Incidentally, I believe sauerkraut needs a bit of lemon juice to maintain a ph that discourages botulinum from inhabiting the cabbage during fermentation. I've made sauerkraut a few times, and you don't need it. You usually add ~1/2% of the cabbage weight in salt, press the cabbage wit the salt so that it release juice, and the juice becomes very acide due to lactofermantation.