It started with this coming fall fruit season question: How to lacto ferment any pear, apple, asian pear without the damn things turning brown? Pretty easy actually. The answer is this: Instead of using just salt and water as your brine, use your old lemon juice and salt as a brine but call it something else, something clever like Citrine…I guess we cant (apostrophe button still not working) name it after the restaurant across the street…So then how about Britrus? Hmmm, no, maybe, I dont know…

Anyway, cut up your fruit, stuff into an obsessively clean jar and add lemon juice that has been salted at 2%. Thats it. Confused? Thats ok, so was I at one point until I realized just how easy the calculation is. Yes, youll need a scale and a little bit of math skills…Sorry Gen Z and Millennial peeps…It goes like this:

1000 grams liquid = 20 grams salt

500 grams liquid = 10 grams salt

And so on and so forth. To do this carry your decimal point over two spaces and then multiply by two. Huh? Ok, ok…Look…

1000.00 grams…move decimal point over two spaces like this: 10.0000. This is 1%. Now double it and you get 20. Pretty easy. It is also how you calculate a 20% tip but in the latter case you move the decimal point over one space instead of two.

If you do something like this, save the brine when you are done! The salty, fermenty lemon juice can be used for another concoction that I have yet to write about…Stay tuned…

Here is your AI generated image for this post, #400!!!!