Just realized my brine ratio has been off for two years

I always did a rough cup of salt per gallon of water for my pickles and never measured. Last week a ferment went totally slimy and I checked the ratio - turns out I was using way too little salt the whole time. Has anyone else had a batch go bad because they eyeballed the salt instead of weighing it?

3 comments

3 Comments

grantschmidt2mo ago

I always did a rough cup of salt" - me too, weighed it once and never looked back.

-1

jadew632mo ago

Weighing it once really locks in the perfect amount every time.

joelwells1mo ago

Oh man, this is exactly what I needed to hear years ago. I used to just wing it with a scoop and hope for the best, ended up with some seriously salty messes. Finally broke down and bought a little scale for like 15 bucks, and now I just set it once and go. It's a total game changer for me, no more guessing or second guessing. I even use it for other stuff like coffee beans and flour now, makes everything way more consistent.