Dry-salted vegetables (general method)
Dry-salted vegetables (general method). Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- 3 kg per 100 kg of vegetables
- Fermentation time
- one to four weeks
- Time for the brine to form
- about 24 hours
- Layer depth
- about 2.5cm
For every 100 kg of vegetables 3 kg of salt is needed.
Fermentation takes between one and four weeks depending on the ambient temperature.
A cloth is placed above the vegetables and a weight added to compress the vegetables and assist the formation of a brine which takes about 24 hours.
The vegetables are placed in a layer of about 2.5cm depth in the fermenting container (a barrel or keg).
How it is made, step by step - 7 steps, each one quoted from FAO Bulletin 134 5.6.1.
0Fields on this page come from FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.