This is a 2% salt solution method which makes it super easy to adapt to whatever volume of veg or even fruit you are fermenting. You can also add flavour agents such as garlic, ginger, turmeric, chilli and herbs or spices to give each ferment more personality The 2 secret ingredients to dictate the speed and the acidity of the ferment are TIME and TEMPERATURE. As a rule of thumb the longer you ferment anything the more acidic it will become and the more broken down the fruit or veg will become. The warmer the room the quicker the fermentation process. As in when fermenting in a cold room it will take much longer for them to become acidic than when compared to a warm room All the best,
Dave & Steve.#shorts
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