I come from a land of “refrigerator pickles”: cucumbers steeped in syrupy vinegar and spices, and stored in the fridge through the fall. There is another type of pickle called a lacto-fermented pickle. The idea of producing an acidic pickle with only brine was a revelation.
There are two ways to apply the salt and control the salt concentration: either dry salt can be added directly to the ingredient, or the ingredient can be submerged in a brine.
Direct Salting. This method is more common when the ingredient to be fermented has been sliced or chopped finely. Sauerkraut is the most familiar example in the west. For this method we typically add about 2% of the weight of the ingredient … Continue reading.