Fermenting question - salt quantities?
I'm attempting a fermented hot pepper sauce. My first time fermenting. My recipe is based on weight. Weigh the peppers, add 2% of their weight in salt, then cover with a fruity white wine.
I'm making this in a wide mouth quart. One quart of peppers by weight came out to about 2 teaspoons of salt. Does that sound right? I didn't measure salt by volume, I just used a regular eating teaspoon, and it was about 2 level spoonfuls until I had the proper weight. For some reason I was expecting to use a lot more salt.
Second question - the recipe told me to use a piece of cheesecloth on top, secured with my jar ring. What is the purpose of the cover? To let air in and keep dust out? I don't have cheesecloth so I have a piece of paper towel on right now. Do I need to go buy cheesecloth? Or can I use a piece of tulle or other fabric that I have.
It's been about 24 hours since I put this fermenting.
Thanks for the help.