RegionRat
Senior Member
- Joined
- Nov 15, 2012
- Messages
- 759
- Reaction score
- 151
I have to go back and look at my notes to see what my % solution was. I want to start another batch using Kosher salt vs. pickling salt to see if it/s different, and I'll carefully get my solution setup this time.....and I'll leave it in the kitchen instead of the basement.
Sorry, I was quoting from memory. I have been using 5.4% salt solution. Again, I don't mind the saltiness.
I have found no difference in using Kosher salt vs Canning salt. Just as long as it is not Iodized salt.
Here is a scan from Wild Fermentation. (moderators if this is a violation of some policy feel free to edit my post). This explains brines in sour pickles a little bit.
Last edited: