Kimchi, Kefir, Sauerkraut and all other fermented foods

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Polygon

When calculating salt weights for brine, are you guys going on the water weight alone, or water + foodstuff. The former makes more sense to me, but I'm sure I saw one YouTube video that said the latter.

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jb000 in reply to @Polygon

As I understand it, water plus foodstuff is correct, but it doesn't make too much difference really as long as you are not flirting with a too low salt percentage

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Polygon in reply to @jb000

I'm on about 1.3% in that case, might chuck some more salt in there.

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