9/10/2011 – Started 2 quart-size jars of sliced jalapeno rounds consisting of green and red peppers. Added about 3 large garlic cloves, cut in half, to each jar. Made one quart of Shockey’s Standard Brine* by adding 1/8th cup of pickling salt to 1 quart of water and poured it into the two filled jars. Had very little brine solution to discard. Put on the airlock lids and into the fermenting bathroom.
* Basic Brine on page 78 of Fermented Vegetables is 1 gal water plus 1/2 cup of salt.
9/17/2017 – They have stopped gassing. The red and green rings look fine but a very mushy. The green is a little spicy but the very soft mushiness is almost nasty.
10/14/17 – Calculated the percentage of salt using his volumes and it is 3.28%.