What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation
There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the recipe developer, the salt-to-water ratio (salinity) in such recipes varies quite a lot.
What I'm wondering is, what is the maximum amount of salt you can have in a brine; so that you can still have the lactic acid bacteria develop. Where's the cut-off point (in terms of salinity) that stops the fermentation?
Best Answer
Fermented Fruits and Vegetables: A Global Perspective appears to be a good document. This chapter contains some information that will be helpful for you. In section 5.6.3, it states:
At the highest concentrations of salt (about 60o salometer) the lactic fermentation ceases to function and if any acid is detected during brine storage it is acetic acid, presumably produced by acid-forming yeasts which are still active at this concentration of salt (Vaughn, 1985).
So, 60 degree salinity halts lactic fermentation. That's about 16% salt.
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How do you make a 2% brine for fermentation?
To get a liter of 2% brine, fill a pitcher with 1000 ml. of water (1 liter), multiplying by . 02, which equals 20, which is the amount of salt to add (in grams) to the water. Or, you could just use the handy brine chart, but isn't it good to know how to do it?What percentage salt is brine?
In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).How much salt is in a 3% brine?
Chef's Notes. If you don't need a full liter of brine solution, use either 2 tsp per cup for a 3% solution or 3 tsp per cup for a 5% solution.Is 2% salt too less for fermentation?
It is perfectly fine to use any salt ratio from 0% up to 5%. Anything higher than 5%, and you risk stopping the fermentation. Ferments with a salt ratio of less than 2% risk going off. However, if you are on a low sodium diet then it is possible to make salt-free fermented vegetables by using a good starter culture.The Guide to Lacto-Fermentation: How To Ferment Nearly Anything
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