Just realized my brine ratio has been off for two years

I always did a rough cup of salt per gallon of water for my pickles and never measured. Last week a ferment went totally slimy and I checked the ratio - turns out I was using way too little salt the whole time. Has anyone else had a batch go bad because they eyeballed the salt instead of weighing it?

2 comments

2 Comments

grantschmidt14d ago

I always did a rough cup of salt" - me too, weighed it once and never looked back.

-1

jadew6314d ago

Weighing it once really locks in the perfect amount every time.