Hit 50 batches of fermented salsa before I realized my mistake

I've been making fermented salsa for 3 years and just crossed batch number 50, but when I looked back at my notes I noticed all the early ones had way too much salt. Turns out I was using a tablespoon measure instead of a teaspoon for the first 20 batches, which probably killed off the good bacteria. Anybody else discover they'd been messing up a basic ratio for months before catching it?

2 comments

2 Comments

christopher_singh9215d ago

Man, that is rough but I totally get it. I did something similar with my sourdough starter for like a whole year before I figured out I was measuring the flour wrong. It is so easy to just get into a rhythm and not double check things, especially when you are feeling confident after a few batches. At least you caught it eventually, and now your salsa is probably way better for it. That is a solid 30 batches of learning right there.

riverf3414d ago

Honestly, it's wild how much we just autopilot through stuff without checking the basics. Feels like half of life's mistakes are just us trusting our own routines too much.