_Ocean water???

[JAR]

I live near enough to the ocean to collect water from it. Fermentation requires salt water.
1) Are there any advantages/disadvantagex to using ocean water to ferment?

[Christopher Weeks]

It's full of life, most of which will just die and throw weird flavors. I think I've read of people doing something with fresh ocean water, but I don't remember any details.

[sourmilk]

Uh, what? There is not much that is cheaper than salt and water. You pay good money for the veg you want to ferment and you want to risk it all by using nasty, filthy sea water? Sanitation is one of the basic keys to ferment, it's not hard to accomplish.

[Christopher Weeks]

I mean, I guess I wouldn't call seawater nasty or filthy -- it's nice to swim in. But I do think the biota would run the risk of putrifying in a ferment.

[JAR]

Thank you for all your posts. I was only suggesting/wondering that/if using the natural salt and ocean water (and its biota) would enhance the ferment.

[Christopher Weeks]

I lived in a beach town when I was a boy, but we moved away from there 45 years ago. If I had an ocean handy, I'd try it and see what happened. If you do, let us know!

[sourmilk]

If your are gonna use sea water, at least filter it and boil it. Again, canning salt and bottled water are not expensive. Fermentation has been with us for endless time. Listen to the wisdom of the ages. DO NOT try to reinvent the wheel. It may sort of safe to swim in the sea, but drink a glass of it and see what happens.

[sourmilk]

Another thought. You have no idea of the salt concentration in the water. I say again, canning salt and bottled water are very inexpensive.