What is the ratio by weight of salt to fish in fermentation

1.	What is the ratio by weight of salt to fish in fermentation
Answer» Answer: here's ur answer mate ❤️ Calculate 1.5 percent of the total weight of your produce. The recommended AMOUNT of SALT to use in dry-salted ferments 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 mushy, try 2 percent... mark me as brainliest and follow me ✌️ itxEvilGirl ❤️

Answer»

Answer:

here's ur answer mate ❤️

Calculate 1.5 percent of the total weight of your produce. The recommended AMOUNT of SALT to use in dry-salted ferments 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 mushy, try 2 percent...

mark me as brainliest and follow me ✌️

itxEvilGirl ❤️

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What is the ratio by weight of salt to fish in fermentation ​