Home Forums Fermentation Questions and Information Add salt top brine after evaporation?

This topic contains 2 replies, has 2 voices, and was last updated by  fermenTed 10 months ago.

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  • #3294

    ferment212
    Participant

    On my baby carrots ferment I’ve had only 1 inch of water lost in a week of fermenting. I opened the jar to taste them and then topped off with some distilled water and a pinch of sea salt. Was the added salt necessary?

    #3295

    fermenTed
    Keymaster

    I wouldn’t normally expect that much liquid loss. Not sure why that happened. Assuming it’s just from evaporation, then the salt likely remained in the fermentation vessel so adding salt probably wasn’t necessary, although it was perhaps a good precaution. If the ferment overflowed (which can happen sometimes) then adding salted water would be appropriate.

    #3296

    fermenTed
    Keymaster

    I wouldn’t normally expect that much liquid loss. Not sure why that happened. Assuming it’s just from evaporation, then the salt likely remained in the fermentation vessel so adding salt probably wasn’t necessary, although it was perhaps a good precaution. If the ferment overflowed (which can happen sometimes) then adding salted water would be appropriate.

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