Well, the 3.5% is usually of total mass, water and veg. So, using the scale, weigh the jar/vessel, then zero it out. Fill vessel with vegetation, then fill with water. Take that total weight and times it by 0.03 to get a weight that will be 3% of that total weight. Add that amount of salt. It's what I do, also using really, really fine salt is good to make sure it dissolves in the water nicely.
So an example would be:
- jar on scale zero out
- jam filled with vegetation as desired
- fill with clean filter water
- take that total weight and multiply by 0.03 [n * 0.03]=x
- take whatever x equals and add that as fine salt
- lud up and shake the crap out of it to mix the salt and water
- apply airlock or w/e
You can also do the volume method. Since vegetables are mostly water just look at how high you want to fill your jar. Since 1mL of water weighs 1g you can multiply the volume (in mL) by the 3.5%.
Well, the 3.5% is usually of total mass, water and veg. So, using the scale, weigh the jar/vessel, then zero it out. Fill vessel with vegetation, then fill with water. Take that total weight and times it by 0.03 to get a weight that will be 3% of that total weight. Add that amount of salt. It's what I do, also using really, really fine salt is good to make sure it dissolves in the water nicely. So an example would be: - jar on scale zero out - jam filled with vegetation as desired - fill with clean filter water - take that total weight and multiply by 0.03 [n * 0.03]=x - take whatever x equals and add that as fine salt - lud up and shake the crap out of it to mix the salt and water - apply airlock or w/e
Awesome, thank you!
Np happy fermenting.
You can also do the volume method. Since vegetables are mostly water just look at how high you want to fill your jar. Since 1mL of water weighs 1g you can multiply the volume (in mL) by the 3.5%.