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The standard is 6 - 10 percent salt to water. As a general rule of thumb 8 percent for veggies is my goto ratio. This means 80 grams of salt per liter of water. You can add 50 ml of vinegar if you desire but it is optional. A very important point to note is that different brands of salt vary greatly in volume, so you must weigh the salt. Also do use fine ...


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A brine like that will not by itself prevent bacteria such as clostridium botulinum from growing. But that’s not a problem. For lacto-fermented vegetables, it is rather the acidity which makes a hostile environment. Lactic fermentation is quite dependable and safe; if things go wrong, they will go obviously wrong (rotten smell, colorful mold everywhere), not ...


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