Salt
7 things learned, across 2 recipes
What this kitchen learned about Salt
-
Learned
Measure salt by weight, not volume — salt densities vary by brand, which is what made earlier batches inconsistent.
From Pickled Radishes — from Conversation
See what this taught → -
Learned
Oregon sea salt tested successfully.
From Pickled Radishes
See what this taught → -
Learned
Weight-based measurements eliminate salt conversion confusion.
From Pickled Radishes
See what this taught → -
Remember
Measuring salt and sugar by weight makes every batch taste the same — no guessing across salt brands.
From Pickled Radishes
See what this taught → -
Remember
Tested with Oregon sea salt; 9 g of fine sea salt was the sweet spot.
From Pickled Radishes
See what this taught → -
Discovery
fine sea salt — Oregon sea salt tested; weigh, don't measure by volume
From Pickled Radishes — from Conversation
See what this taught → -
Discovery
fine sea salt — weigh it — about 1 1/2 tsp; tested with Oregon sea salt
From Pickled Radishes
See what this taught →
Recipes that contributed this
- Pickled Radishes5 items
- Pickled Radishes — from Conversation2 items
Where this leads next
Concepts that come up alongside Salt.