Hi There Kristine, with so much food waste this is so timely and wonderful that you are putting this out there to show just how easy it is and to motivate us all to stop wasting so much food and it's fun 😄
For the brine I do it as a percentage, so 2%-4% salt. For 1L of water I put in 1 tbsp (18g) or 2tbsp(36g) of salt. 1tbsp will roughly make it a 2% solution, and 2tbsp will roughly make it a 4% solution. Putting in more salt will make the fermentation slower, and less salt will make it go faster. If by optimizing the fermentation, you mean help it go faster, I would suggest adding a bit of liquid from a previously successful lacto-ferment to your new one. This will help kickstart the fermentation process.
Great minds think alike. Wanting to further my fermentation experience, only last week I got my order of Kefir grains, Kombucha starter, and some Sourdough starter. This should compliment the work I have been doing with vacuum distilling. Here in Australia non-alcoholic beverage is less than 0.5%ABV. Cheers.
❤️ this video! I have a batch of sauerkraut fermenting right now. Using lactobacillus plantarum
I love the education you provide.
Thanks! I do try.😀
Do you happen to know at what specific gravity the salt solution should be for optimal lactose fermentation?
Hi There Kristine, with so much food waste this is so timely and wonderful that you are putting this out there to show just how easy it is and to motivate us all to stop wasting so much food and it's fun 😄
For the brine I do it as a percentage, so 2%-4% salt. For 1L of water I put in 1 tbsp (18g) or 2tbsp(36g) of salt. 1tbsp will roughly make it a 2% solution, and 2tbsp will roughly make it a 4% solution. Putting in more salt will make the fermentation slower, and less salt will make it go faster. If by optimizing the fermentation, you mean help it go faster, I would suggest adding a bit of liquid from a previously successful lacto-ferment to your new one. This will help kickstart the fermentation process.
Great minds think alike. Wanting to further my fermentation experience, only last week I got my order of Kefir grains, Kombucha starter, and some Sourdough starter. This should compliment the work I have been doing with vacuum distilling. Here in Australia non-alcoholic beverage is less than 0.5%ABV. Cheers.
Ooh cool, yeah excited to start fermenting things. I just purchased a bunch of different starter cultures as well.
can you recommend me a formulation of liquor (practical ) book and design of distillery
? can you share me
sorry I actually don't know any books about that, the things I learned were mostly from working in distilleries