Sandor Katz Interview - Fermenting Vegetables: How Much Salt

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Learn how much salt you should use when fermenting vegetables and a good ratio starting point for making brine for lacto-fermenting. Answered by Sandor Katz.
This video is part of the Masontops Fermentation Learning Center, featuring exclusive interview clips with Sandor Katz, the world’s leading fermentation revivalist and author of The Art of Fermentation and Wild Fermentation.
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7 сен 2024

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Комментарии : 60

@keilana6 9 месяцев назад

Thank you. It was driving me crazy trying to learn what salt/water ratio was recommended. Sauerkraut is so easy I got intimidated when I heard about using a scale to determine salt to water ratio. I thought it had to do with food safety.

@CompostWatcher 21 день назад

I did what he said. I tasted it when I was mixing the veggies. I added some shredded, fresh ginger to mine. It is delicious.

@RippSnortin Год назад

Just a ballpark amount would be nice to know. 1 teaspoon or 3 tablespoons? Just someplace to start.

@vixenvg Год назад

A lot depends on the quantity of cabbage/ veg you're doing I think. In my limited experience it's far too easy to put too much salt in the mix. I've never used a teaspoon, has always been at least 1 tablespoon, My batch would only be half to 1 whole cabbage.

@jonathanberry1111 25 дней назад

2% by weight, you can very up or down by a percent or 2, I imagine too much and you will risk having no bacteria grow and too little and if you don't introduce a culture what you get might be "bad".

@pratibhajawale8691 Год назад

Amazing clarification Thank u sooo much B4 watching this video I was very confused about salt proportion.

@yvonnegoble354 9 месяцев назад

Great answer and this has been really bugging me ! Thank you :)

@oneconsc3333 Год назад

He is one cool Katz🙏🏻

@LoveMusic-pd5iz 2 года назад

I heard adding too little salt could cause spoilage and too much could inhibit fermentation. Is this not true?

@b_ks 4 месяца назад

Too little salt can cause spoilage. Too much salt can cause mummification. 😮😅😊

@-SarahElizabeth- Год назад

Love this man.

@GypsyTheGoatOnTube Год назад

I salt mine to taste. I stink at math and couldnt figure out %of so many pounds. My kraut turns out great. So happy to hear this, thankyou

@keilana6 9 месяцев назад

Yep. I have grade school math skills. Definitely not my strong suit.

@vixenvg Год назад

Thank you, really good advice & a great perspective to have on the process. My latest batch is too salty & I was feeling disheartened. I'll rectify it some how & keep trying. 😊

@cbk1232 Месяц назад

I use 1-1/2 to2 tablespoons per quart of water fermenting pickles

@majrovits4902 3 года назад

I love salt so I add 3 tablespoons for each ferment no matter the size and im curious will adding too much inhibit the pro biotics from growing at all?

@isaiahlynch4113 2 года назад

That's what I add but I saw a person add only 2 tsp so I wanted to make sure I was good lol

@tanyaratti 4 года назад

Oh hurrah! I’ve always felt the sauerkraut was far too salty. The other thing I’ve always worried about, which has stopped me making it, is at first it’s a lovely vibrant colour when I jar it up, then as time goes on it changes and gets dull. Is it normal for sauerkraut to change colour? I love fresh salted cabbage, but assume the fermenting is more beneficial.

@christineross7620 Год назад

Normal!

@MrRmann1234 11 месяцев назад

New to fermentation. I see one guy weighing both water and veggies then use 2 to 3 percent depending on veggie, another weighs the water only and another weigh only veggies. Others just add teaspoons or tablespoons per volume. ???

@shannon.N 7 месяцев назад

That is exactly why I’m here. I settled on 2.5% (Redmond) salt, of the total weight of veggies and distilled water. It’s been three weeks and my sauerkraut tastes great. This is so much fun.

@MrRmann1234 7 месяцев назад

@shannon.N Yeah, that's where I ended up. 👍

@pemacal57 6 лет назад

You're right...salt has no a magic number. I use to make brine for my fermented foods abd never use a "magic formula"...only my taste and feelings

@abenz419 6 лет назад

I'm on a strict low sodium diet, but love pickles and sauerkraut. Is it possible to make these at home without salt? I've tried looking up the information myself but there is very little information available. Plus, what little information there is isn't consistent about what it says to do. A handful of people say do one thing, another handful of people say do another, and the rest say salt is a must. Could you help me out with this?

@b_uppy 4 года назад

Yes, one reliable way is to use the live-cultured, strained whey from when you make Greek yogurt and add it as the liquid. You could still add salt, but get by with much less...

@Wise4HarvestTime 3 года назад

I made a batch of lacto ferment with too little salt and it spoiled rather than fermented... I’m curious about using potassium salt and whether that would be a sodium salt substitute

@trumplostlol3007 3 года назад

Like fermenting milk to make cheese, salt makes sure only good microorganisms can survive. If you don't use salt, you may end up with your fermenting vegetables getting moldy or toxic because of the presence of bad microorganism.

@kater4052 Год назад

I have read about adding some vinegar (a 1/4 to 1/2 cup per quart jar) and then just a small amount of salt with water to cover. You will get some pickling and some fermented action both with way less salt.

@janeruthraphael4644 Год назад

Yes, absolutely. I used a culture starter from Body Ecology and no salt whatsoever

@rosewood513 6 лет назад

Thank you most recipes use too much salt and I don't like it. Maybe that is why I s topped trying.

@janeruthraphael4644 Год назад

Why better with salt? We made all our sauerkraut in a Harsch crock with culture started and no salt. It tasted fabulous

@cautious1343 6 месяцев назад

Forget about taste ... What about prebiotic content? Is there a sweet spot for the good bacteria

@cautious1343 9 месяцев назад

We are not much worried about taste. I want to know the best ratio for the fermenting/preserving process.

@jaguatiricaimediata5305 23 дня назад

Yes it's not about taste but the science of fermentation...Just ignore his comment, there are salt ratio values which are ideal for each culture. It just shows anyone can say anything with confidence on the web and become a "expert".

@cautious1343 23 дня назад

@@jaguatiricaimediata5305 Entirely too true.

@bonanzatime 7 лет назад

What about for the pure PROBIOTICS aspect of the fermentation.? Does the salt content affect that? ... Will vegetables ferment just as good (taste withstanding) with no salt at all, just pure water and time. (again, I'm not talking about taste). Thank you..... or is there a minimum amount of salt required for fermentation? , and does the amount affect the degree of fermentation?.. Does more salt make more good bacteria for gut health? ?????? ... Thanks Again

@Masontops 7 лет назад

The salt content mainly affects the rate (speed) of fermentation and the taste. As different probiotics are created throughout various stages of the fermentation cycle, the salt content might affect how and when certain probiotics are present. However, "probiotics" refer to a wide range of beneficial bacteria, so it's not possible to say "X amount of salt will lead to 5 trillion probiotics, and Y amount will lead to 6 trillion". Hope that helps!

@bonanzatime 7 лет назад

Masontops Thank You. I'm learning a lot watching your videos of this guy. Answering a lot of questions.

@tinyjungle_ 3 года назад

I'm vegan and would like to use iodized salt to help me meet my requirement. If you google almost everyone says don't use it but it looks like actual studies found no significant difference. What says you and can you cite any studies ? Ty

@AJayQDR 3 года назад

I have used both iodized and non iodized, both work, but the iodized salt turns the brine into a hazy/muddy like fluid, the non iodized pickling salt keeps it clear. Same with using filtered vs non filtered water. The end result is the same though nutrition wise.

@tinyjungle_ 3 года назад

@@AJayQDR thank you

@morehn 7 месяцев назад

If you're not getting enough iodine in your vegan diet without supplementing it, it doesn't sound like you're on a healthy diet

@tinyjungle_ 7 месяцев назад

@morehn amazing standard you live by. I'm truly impressed. What do you eat on a daily basis? I'd like to learn from you.

@trumplostlol3007 3 года назад

I just use a lot of salt. Good microorganisms can tolerate a high concentration of salt. And that's the only reason we use salt. We can wash the fermented product with a lot of water and make it less salty after the fermentation process anyway.

@dewitubeX1 Год назад

I agree i believe making sure you add a decent amount of salt is best to ensure the product has a good medium. I think that add salt until you can taste it and is on point then you good to go. I do 1 to 2 tablespoo n of salt for quart.

@Hiddenelement93 2 года назад

thanks bud

@cautious1343 9 месяцев назад

I've seen people use 1 tbl spoon per quart, and 2 tbl spoons per quart ???

@b_ks 4 месяца назад

The salt is too inhibit the nasty bugs that could spoil the foods. Salt is benign to lacto-bacillus which enables fermentation. Find a copy of Michael Ruhlman's book, 'Ratio' and you will be well served.

@bonniedavis9076 Месяц назад

so no salt is safe?😊

@michaeladamstone2911 Месяц назад

What are you talking about of course there's a chemical ratio that does the best fermenting in minimal time in almost any environments the more salt or less salt or if it's iodized these are all things that can be taken into consideration. The process is not about a flavor you can change the flavor

@karenworley241 2 месяца назад

Not a bit helpful, I need to know the ratio for the brine, you were talking about salting the vegetables...

@polymathematics5837 3 месяца назад

So in a nutshell, there's no defined answer to be found here.

@jaylaw6970 Год назад

Use a good salt, Eg celtic, himalayan... Not that grim table rubbish. That way, the 80+nutrients are a benefit

@ivantibormate7086 11 месяцев назад

Sanyi, suket vagyok es nincs subtitle a videodhoz. Maybe better luck next time...

@ebutuoyebutouy 3 месяца назад

Absolute fail. Fermenting not safe if pH is to high. Yup, im all about minimal salt but this is reckless.

@lescommercantesdindochine1954 Год назад

"Salting a soup to taste", and measuring salt content for a fermentation are entirely different ! Salting your food to taste is purely a question of subjective taste, whereas the concentration of salt for fermenting has an objective chemical/micro biological impact on the fermentation process.

@Masontops Год назад

We believe the point Sandor is making is that there is not a one true amount of salt that is universally correct for any given ferment. Yes, the amount of salt will have an impact on the final product (just as salting more or less to taste will be a matter of preference) - but different fermenters may have different objectives (taste, speed of ferment, bacteria, etc.) and so determining how much salt is still quite a subjective pursuit. That's our opinion anyways!