Question

You are instructed to process fermented fish in 38 grams of salt.

What is the percentage of salinity?

How many cups of water are needed?​

Answer 1

Answer:

calculate 1.5 percent of the total weight of your produce . the recommended amount of salt to use in dry salted is 1.5 to 2 percent. i always start with the lower amount. if it's summer and /or very hot where you're fermenting and you notice your ferments developing too quickly or becoming mishey, try 2 percent.