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Hot take: That one comment about my brine ratio being off actually saved my batch
A stranger on here said my 3.5% brine was way too weak for garlic scapes and after I bumped it to 5% the texture came out perfect, has anyone else had a random online critique completely fix their process?
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laura_chen414mo ago
oh man that 3.5% to 5% switch is exactly what happened to me with my first batch of dilly beans. i was too scared to go higher and they came out mushy. someone here basically yelled at me to stop being a chicken and it fixed everything. feels good when a stranger saves your ferment.
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lewis.mila4mo ago
Whoa wait, 3.5% to 5%? That's a huge jump! I've been doing 4% on all my ferments and now I'm wondering if I've been missing out. @nguyen.morgan was right about overthinking things though, I spend way too much time second guessing salt ratios. The idea of going from mushy to perfect just by adding a little more salt is wild to me.
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foster.jordan3mo ago
i mean it's dilly beans not brain surgery maybe mushy is fine
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nguyen.morgan4mo ago
a stranger yelled at me to stop being a chicken" - that's hilarious and also exactly what I needed to hear once. Someone told me I was overthinking my pepper mash pH and they were right...
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