After switching to a 2% brine for my fermented hot sauce, the final product went from a murky, funky mess to a bright, clean ferment in just 3 weeks.

What's your go-to salt percentage for lacto-fermented sauces to keep that acidity sharp but not overwhelming?

3 comments

3 Comments

adamk9520d agoMost Upvoted

Hot take: 2.5% is the sweet spot. Okay but seriously, 2% is my baseline for almost everything. It keeps the bad stuff out without making it taste like the ocean. I bump it to 3% for super sweet fruit heavy sauces because that extra sugar needs more control. The clean ferment you got is exactly why measuring matters, winging it is how you get a jar of mold or a mouthful of salt.

kelly36521d ago

Honestly, I just wing the salt every time. My last batch was basically a salt lick and it still turned out fine, maybe even better. All that measuring feels like overthinking it.

lucasschmidt21d ago

Totally get that, reminds me of my grandma's soup. She'd just grab a handful of salt from the jar and toss it in, never measured a thing. We'd all fight over the last bowl. But then one time I tried to make it myself, followed her "recipe," and it was inedible. I guess some people just have the touch, and the rest of us need measuring spoons to avoid disaster.