Do

1. Add the water to the bowl and weigh. Note the weights ratio. The quantities here are for 1 litre at 3% brine, which is my usual preference.

2. Calculate the salt required (see formula) if you are making more than 1 litre.

3. Add salt and heat 1 min/37°C/speed 2 (or until fully dissolved).

4. Cool to room temperature before pouring over vegetables/cultures.

5. Aromatics (optional but delicious)

6. Add to your jar before pouring in the brine:

7. Garlic cloves, peppercorns, dill, bay leaves

8. Mustard seeds, coriander seeds, chilli flakes

9. Citrus peel, ginger, fennel seeds

10. How to use it

11. Cover completely: Vegetables must stay below the brine line (use a weight). You can even use a ziploc bag of water to weigh down the veggies so they are beneath the brine.

12. Top-up brine: Mix a small batch at the same % to top up any evaporation or siphoning.

13. Label it: Note % salt, date, and what it’s used for.