@sarahgavigan: Part two: I tasted my own mistake. Last time I told you that you could run a lighter 4% brine as long as it lived in the fridge. Then I left one on the counter, and that jar is now in the trash. Fuzzy = mold = toss the whole thing. Low salt only holds in the cold. Lesson paid for. But I made a second 4% batch and actually refrigerated it, so this round I put it head to head against the old-school salt-cured version we ran at Little Octopus. Tasting them back to back: Light brine (fridge): brighter, way less salty, ready in about 2 weeks Salt-cured (counter): rounder, deeper, saltier, takes patience Here's what I didn't expect: I came in sure the fridge version was the smart shortcut. Side by side, the slow old-school salt cure wins for me. More time, more oversight, worth it. Comment LIME for a link to the post and recipe on my Substack OBSESSED

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2026-09-18 11:48:47

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