Zout houdt ongewenste micro-organismen buiten. Daarom zit ons zoutpercentage tussen de 2 – 3%, een percentage waarvan geweten is dat het z’n werk doet bij fermentaties. Heb je het fermenteren al wat meer in de vingers en experimenteer je graag? Dan kan je proberen het zoutpercentage te laten zakken, maar dat is enkel iets voor zij die al vertrouwd zijn met het fermentatieproces.
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