Specify whether you're fermenting vegetables or curing meats.
Vegetables: Perfect for lacto-fermentation of cucumbers, cabbage, carrots, and more.
Meats: Ideal for equilibrium or gradient brining of chicken, turkey, beef, or pork.
Adjust the brine percentage based on your target salinity:
Vegetables: Commonly 2-5%. Refer to the detailed vegetable chart below.
Meats: Typically 1-10% for preservation and flavor enhancement.
What is Brine? Brine is a solution of salt dissolved in water. It plays a vital role in fermentation and curing by:
• Preventing unwanted bacterial growth
• Enhancing flavor and texture
• Preserving nutrients and extending shelf life
| Vegetable | Brine Percentage |
|---|---|
| Broccoli | 2% - 2.5% |
| Cabbage (Sauerkraut) | 1.5% - 2.5% |
| Cucumbers (Pickles) | 3.5% - 5% |
| Garlic | 3% |
| Green Beans | 2% |
| Onions | 5% |
| Olives | 10% |
1. Prepare Your Ingredients:
• Use filtered or distilled water to avoid chlorine
• Choose unprocessed salts for purity and mineral content
2. Mix the Brine:
Dissolve salt in water. For faster dissolution, use boiled water and cool it to room temperature.
3. Submerge the Food:
Ensure vegetables or meat are fully submerged to prevent mold and ensure even salinity.
Temperature Control: Aim for 65-75°F (18-24°C) for vegetables and below 40°F (4°C) for meats.
Adding Aromatics: Enhance your brine with spices, herbs, or flavorings like dill, garlic, peppercorns, or bay leaves.
What if my brine is too salty?
Dilute with additional water to adjust the salinity.
How do I prevent mold in vegetable ferments?
Use weights to keep vegetables submerged and opt for airtight jars.
Can I reuse fermentation brine?
Reusing brine is not recommended due to altered salinity and bacterial content.