Hi Gigi, thanks for this great resource, I am new to using brine solutions to ferment (I have brewed kefir, kombucha, and made kefirkraut) I have a glut of rhubarb and other crops in my gardens and remembered watching a TV program here in the UK on Scandinavian food. They used a 2% brine solution with red currant leaves as a starter culture, to preserve rhubarb through the long Swedish winter. This sounds perfect. I just wondered if you had any experience of this or similar?

Take a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will always find extra curd hanging out in there. Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Hi, I'm Melissa and I have a passion for helping people find effective ways to clean and organize, feed their families, and truly enjoy their homes.

I've used whey from yogurt making in the past, and you can also use it for any recipe that calls for buttermilk.

There are a lot of arguments on the internet as to whether a vinegar solution will kill weeds, and also the use of Epsom salts – which is actually an excellent fertilizer for your garden. The Epsom salts help to deposit much needed magnesium and sulfur into the soil, as the vinegar will dry out the weeds. So there you have it! Before you head out to buy a synthetic weed killer, try this homemade weed control method first. If you have weeds in your lawn, this DIY weed killer will cause brown spots in your lawn as it kills the weeds. Read our post on how and when to apply weed killer to your lawn for more information about lawn weeds. The Effectiveness of a Vinegar Weed Killer Fill with water to 1 gallon in a hand sprayer (this makes 20% concentration for mature and established weeds) You can also buy horticultural vinegar – this contains up to 20% acetic acid. Household vinegar contains 5-10% acetic acid. If you use horticultural vinegar, use only half a gallon, and the other half gallon of water. Horticultural vinegar is much stronger, and will kill anything around it as well. Tips for the Best Results

Now to store it, wrap it with plastic wrap and place it in an airtight container, and store in the fridge for 1 to 2 weeks. The purpose of using salt in fermenting is to keep away the unwanted bacteria, make vegetables crunchy and crisp, add flavor and preserve the vitamins. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. This is important as different vegetables require different brine percentage levels. When converting between different units of measurement a simple calculation can get complicated. Calculator makes this easy and you have peace of mind that you are using the right salt solution. Application should be done on dry plants, so no rain in last 24 hours and no rain expected in the next 24 hours. *Reminder to turn off sprinklers.*

I’m wondering though, do it make a difference if the potatoes I’m using have been grated and have had most of the starch removed? Or would the 2% salt brine still apply? The best time of day to apply this product is during full sunlight when temperatures will remain above 65°F.If you have a garden, weeds are inevitable. There are many chemical weed killers on the market. But if you want to stay away from toxic poisons, yet control weeds, this easy 3-ingredient homemade weed killer will help. Salt is a key ingredient in fermentation. The amount of salt you add to the ferment can make a big difference to the taste of the final product. If you experience rain, heavy frosts and morning dew, you may need to reapply the salt and vinegar weed killer again to keep weeds at bay. Say Goodbye to Weeds With This Effective Vinegar and Epsom Salt Weed Killer

While pulling weeds by hand is usually the best route, using a homemade weed killer can be the next best option!To avoid interference with the fermentation process, don’t use salt that contains additives like iodine, sugar or anti-caking agents. My recommendation is to use unprocessed salt as its purity and high mineral concentration ensures a healthy fermentation environment. My favorite is Himalayan pink salt. Its salmon hue comes from trace amounts of rust and is extracted from deep in the Himalayan Mountains. How to keep vegetables submerged? Because of that, this solution is best used on patios, sidewalks, and other areas where you don't want any plant life to rebound.