Basic principles
- Always use rock salt.
- Because green olives undergo lactic acid fermentation that lowers the pH
value, the brine strength can be at the lower end. - The jars are closed but not sealed.
- After the initial (possible) spontaneous anaerobic fermentation, which is
caused by coexisting communities of yeasts and lactic acid bacteria, is over (it
might take up to 6 weeks), the jars are sealed for better preservation. - Changing the water or brine is not required; it might risk the lactic acid
fermentation of green olives that normally takes place in spring. Note: as the
olives mature on the tree the sugars are converted into oil. - I normally use the 10% brine solution with very good results.
| 8% brine solution 8% Άλµη |
9% brine solution 9% Άλµη |
10% brine solution 10% Άλµη |
|
|---|---|---|---|
| Water in litres Νερό σε λίτρα |
Salt in kg Άλας σε κιλά |
Salt in kg Άλας σε κιλά |
Salt in kg Άλας σε κιλά |
| 20 | 1.740 | 1.978 | 2.220 |
| 15 | 1.304 | 1.484 | 1.665 |
| 10 | 0.870 | 0.989 | 1.110 |
| 9 | 0.783 | 0.890 | 1.000 |
| 8 | 0.696 | 0.791 | 0.888 |
| 7 | 0.609 | 0.692 | 0.777 |
| 6 | 0.522 | 0.593 | 0.666 |
| 5 | 0.435 | 0.495 | 0.555 |
| 4 | 0.348 | 0.396 | 0.444 |
| 3 | 0.261 | 0.297 | 0.333 |
| 2 | 0.174 | 0.198 | 0.222 |
| 1 | 0.087 | 0.099 | 0.111 |