Kimchi, Pickle and Olive Brine: Dosing SAP in Bins Above Four Percent Salt

A Korean restaurant in Frankfurt ferments 90 kilos of kimchi a month and discards the spent brine into two 55-litre drums. A salometer reads that brine at 6 to 8 percent salt, pH 4.2. Dosed at the standard kitchen rate of 12 grams per litre, the powder made a thin porridge that never set; at 32 gram…