Fermentation Support Forum

Hello all,

Im thinking of using clean Atlantic seawater as a brine - has anyone else ever done this before ? Its a 5% salt solution, containing 25g of salt per litre - a natural brine solution....

I live beside the ocean and the water is pristine, but not without its share of phytoplankton / zooplankton etc !! I was going to boil it first..

Any thoughts ?

Thanks
Martin

As long as you boil it first, I’m curious to see how it turns out. 5% is a bit high for most folks, so you may want to cut it with distilled water.

Also, boiling will drive out some of the water, concentrating the salt further.

thanks for the comments - I'll give it a go, maybe filter the water & boil it after. will let you know

Do you like the taste of seawater? I most definitely do not!

Please do let us know how your experiment turns out.

The taste of seawater thing is fascinating. I lived places that were a few blocks or a few miles from the southern California beach until I was 9 and then moved to the Midwest US. I like the taste of the ocean. I think a lot of people who live with it do. But literally no one I've talked to who grew up in the Midwest does.

Midwest-bingo! That's me. I taste the potassium chloride too much in seawater, I think.

I even have found I need to be very sparing with adding calcium chloride to fermenting cucumbers or peppers The calcium chloride is supposed to preserve cellulose so that vegetables stay crisp. Seawater has calcium chloride, too, doesn't it?

Hi Martin - Do you have any updates on how the seawater came out?

mrm wrote:thanks for the comments - I'll give it a go, maybe filter the water & boil it after. will let you know