BRINE
2 tbs salt
4 cups water
( salt in vegetable ferments is 1-3 tablespoons per quart of water.)
spices equal amounts:
mustard seed
coriander seed
dill seed
black or mixed peppercorns
bay leaves, crushed
dried, minced onion
dried, minced garlic
half of the amounts above:
allspice berries
whole cloves
cinnamon sticks, broken/crushed
whole cloves
cinnamon sticks, broken/crushed
red pepper flakes or 6 crushed arbol chilies
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