What is brine and how do I make it?Updated a month ago
The brine serves to create a suitable environment for the bacteria responsible for successful fermentation. At the same time, the salt has a selective effect: it prevents the growth of undesirable bacteria and thus creates a "home advantage" for the lactic acid bacteria, as they are tolerant to salt.
Brine is either produced by salting and pressing the vegetables or is produced separately.
For a 2% brine, simply dissolve 20g of salt in a litre of water and add to the ferment until it is completely covered by liquid.
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