Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.

  • chonglibloodsport@lemmy.world
    2·
    2 days ago

    What’s the weight of the salt? Salt can vary in weight per tbsp by as much as 50%, depending on how fine or coarse it is. For preserving foods the amount of salt is critical.

    • Substance_P@lemmy.worldOPEnglish
      2·
      2 days ago

      Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it’s 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn’t distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.