Can i add more salt to slow down a quick fermenting batch of

[mattpickle]

So i would like to slow down a fast fermentation i have going. I think i was to light on the salt to begin with. If i add more salt will it harm the ferment and the yeast. Or will it just slow it down.

[fermented-vegan]

Hello Mattpickle, :)

I have no idea. Perhaps if you are not that long into the ferment it wouldn't hurt anything. It's hard to say without having any direct experience. That's part of the fun of learning to ferment is experimenting. Give it a try and see what happens.

In my last batch of pickles after the ferment was done, I was low on brine after removing the dill, garlic, and peppercorns. So I added some more brine to the jars to keep the pickles submerged. I'm not sure this was a good idea though. It definitely increased the saltiness of the pickles. What it did to the good/healthy bacteria I have no idea.

Peace & Love from vegan :)

[jpt120]

You can definitely add more salt if it is a ferment that calls for salt (as opposed to say, kefir). Lactobacteria can grow in salt, while other harmful organisms cannot, hence that is why salt is an ingredient in fermentation. It is my belief that yeasts cannot live in a high salt environment, but if you are fermenting veggies, you definitely dont want yeasts in there anyway. The more salt you use, the slower the ferment.