View Single Post
Old October 4, 2016   #2
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Tom in the preserving your harvest section there is a thread a mile long about fermenting.
http://www.tomatoville.com/showthread.php?t=38997

Here is a link to good information on fermenting.
https://www.google.com/url?sa=t&rct=...YEfUXXqmtKw2wQ
I use somewhere around 2 to 3 tablespoons of salt per quart of clean water not city treated water.
The salt I use is canning salt.

You dont have to do this with an eye dropper it isn't that important.
What is important is the temperature you do this at.
The hotter it is the more salt you will need to use.
I do mine around 75 degrees sometimes for months on end.
A whole heck of a lot of stuff you are seeing on line is total BS.
Worth
Worth1 is offline   Reply With Quote