Does salt timing really matter that much in fermentation? I heard two different things.

I was at a farmer's market last weekend and overheard a guy telling his friend you gotta salt your cabbage right at the start or the brine won't draw out right. Then later I read a blog from some fermenter in Portland who said waiting 30 minutes lets the veggies wilt naturally and keeps things crunchier. I've always just salted right away, but now I'm wondering if I've been doing it wrong. Anyone tried both ways and notice a real difference in texture or flavor?

2 comments

2 Comments

leo_lopez1d ago

That Portland guy's advice goes against most of what I've read, but I'm curious when you say "right at the start" do you mean before you even pack the jar or after you've layered everything in?

robert2489h ago

Start packing the jar dry, no liquid at all, then pour it in after. I've tried both ways and doing it wet from the beginning just makes everything soggy and leaves air pockets that ruin the fermentation. The Portland guy might have some weird methods but he's onto something with that - the liquid needs to fill the gaps naturally, not get trapped between layers. People think you need to drown everything right away but that just dilutes the brine and makes it harder for the good bacteria to get going. Let the salt pull the water out of the veggies first, then add the brine on top to seal it. Its the only way I've gotten consistent crunch without floaters or mold.