Timeline for Russian Vobla - ratio for the brine?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 11, 2014 at 17:27 | comment | added | Matthew | This has been soaking in the refrigerator. I will toss the fish and see if they happen to have more at the store. Thank you! | |
| Jun 10, 2014 at 22:27 | comment | added | rumtscho♦ | @Matthew if you have been brining in 1% salt solution at room temperature, the fish is unsafe. One of the reasons for the high-salt brine is that you want it to literally suck out the cytoplasm of any bacteria venturing close to your jar. | |
| Jun 9, 2014 at 17:04 | comment | added | Matthew | Darn, ok. At this point the fish has been brining for 2 days, should I just call it prepped and cook it so as not to waste it? Is it a wash? I doubt i can add the extra salt at this point. | |
| Jun 9, 2014 at 16:46 | history | answered | rumtscho♦ | CC BY-SA 3.0 |