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My neighbor's kimchi comment flipped my whole view on salt
I was chatting with Mrs. Kim next door about my latest batch, and she asked how much salt I used. I said 'a handful, like always.' She just smiled and said, 'Salt by weight, not by feel. Your hands are different every day.' I bought a $12 kitchen scale that night. My last two ferments have been perfect. Anyone else have a simple tip that fixed a big problem?
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craig.tessa13d ago
Oh man, that's so true. It's not just about your hands feeling different. The type of salt you grab changes everything. A handful of fine table salt is way more than a handful of big flaky salt. My ferments were all over the place until I started weighing. That scale is the best money I ever spent on my kitchen. It takes the guesswork out and makes everything repeatable.
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jason52413d ago
Weigh liquids too, not just salt.
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You're right about the type of salt. I used to just scoop kosher salt. Then I ran out and used table salt in a pinch. Ruined a whole gallon of sauerkraut because I didn't adjust for the difference. That scale stops you from making a salty mistake you can't fix. Now my salt tub has a big note taped to it that says "WEIGH ME".
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