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Homegrown chilli lime sauce
(lemmy.ml)
Four varieties of homegrown chilies and homegrown limes in a 3% brine. Normally, I ferment in a brine of 5%+, but due to the cold weather and wanting a slower fermentation process, I have reduced the salt content. I’m going to ferment for at least a month, then strain the liquid, blend it and add the liquid back in until the consistency is right.
Doesn't less salt = faster fermentation?
OK, I had to double check this myself. I was operating under an incorrect assumption that salt inversely correlated with microbial activity, but it's not that simple. Too little salt allows unwanted bacterial to thrive at first, so fermantation is slower (or can fail). But too much salt can indeed inhibit good bacteria.