what to do when idli batter becomes sour what to do when idli batter becomes sour

The amount of water to be added in a stone-grinder is more than what is added in a mixer-grinder. how to fix watery idli batter. Make sure that rice paste is In winter, fermentation can take 10 to 12 hours. Remove the required amount of batter for making dosa 2 hours before and bring it to room temperature. Making idlis using this method is super quick as the rice need not be ground. If necessary, grind them in Blend to a smooth consistency. The waters should just cover the rava. Add the steamed quinoa dhokla. To steam the idlis in your IP, pour 1.5 cups water to your steel insert and bring the water to a rolling boil on a saute mode. Whenever you want to make Instant Dosa, just take the required amount of flour. Restaurants & Hotels use a ratio of almost 1:4 (dal : rava or rice, as rice is cheaper & more profitable for them). Glad to know Sharmila. Soak rice + urad dal overnight in warm water, rinse it, grind it and mix with little warm water again. Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. 8. The answer, as it turns out, may be quite simple. While making paper dosa, one important tip is to maintain the temperature of the tawa. I used idli rava. Add 2 cups of water. parakeets fighting or playing; 26 regatta way, maldon hinchliffe Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. In India a lot of people use muslin cloth to line the steamer plates just like the way you used a floursack towel. Soaking Time 5 hrs. Once soaked, drain the water and give it a quick rinse again. 5. Do not steam for more than 10 minutes. So I used my water bath canner. Scrape the sides of the This batter is then fermented overnight and is ready to go the next morning. After being cooked, idlis are often cooled and stored in the fridge. I tied a bunch of canning jar rings together, wet and oiled a clean new floursack towel and wrapped it around the rings, and set them in the wire basket that holds jars away from direct contact with the canning pot. Add them in the wet grinder jar or in a powerful blender. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeasts fermentation or reproductive activities. The raising up appearance of the batter is due to the formation of carbon dioxide this gives a sour smell to the batter. So easy and simple. Carefully remove from the microwave - the mold will be hot! Off the stove after 10 minutes. Directions. Add some curd (or lemon juice), water and eno (fruit salt). A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter. 12. Hi, the steaming time is generally from 12 to 15 minutes. Avoid using table salt or any salt that has added iodine and anticaking agents as they both hinder the fermentation. The current years yield will be white in color with no pale yellow shades on it. . Next, you need to create a hot liquid by combining these ingredients and boiling them until they are cooked. Thank you for trying recipes and posting them for us so we can just try them. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. T Idlis and Dosas have even crossed over and has found a place in Grease and fill idli mold (little less than cup batter) in each mold. Just arrange the ingredients, mix them and follow the detailed steps in this recipe. For proper fermentation of idli batter a warm temperature is apt. The traditional method of making the best idli batter is by taking uddina bele or urad dal and idli rice in a ratio of 1:3. On top of that, my photos seem to suggest that the salt actually results in a much more favorable batter consistency. If the batter is made in blender then poha or methi seeds will be helpful to make fluffy idlis. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. There are a few things that you can do to try and stop fermentation from happening in the first place. Wash them very well separately until water runs clear. Try mixing 1/5 portion of Rolled Oats, I have found that to be easily ferment-able. enrique iglesias sister; salt lake city to st george road trip; madeira safe covid test. We need this wild yeast to assist fermentation. Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer), Add cup dal to a bowl and wash few times until water is clear. With the help of a spoon remove the idlis to a plate. How can I fix it? Your soft, spongy idlis are ready to serve. 2. what to do when idli batter becomes sourdoes the platform have jump scares. Soak rinsed rava in water for 4-5 hours. Idli Recipe, Learn how to make soft Idli Batter using rice or rava. Pick and then rinse both the rice varieties a couple of times in fresh water. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. It is not needed for the oven light to be on for the whole time or for hours. Heat water in an idly steamer or pressure cooker. Add mustard seeds, sesame seeds. 3. Stay within the range of 1-3 tablespoons salt per quart, and with minor adjustments, you will produce delicious, nutritious fermented vegetables every time! I do it on the highest heat. idlis should never be over steamed as then they become dry and dense. Make egg dosas - Add two eggs for a cup of sour dosa batter and beat well. Alternatively, you can also use a different type of flour or cornmeal that will have a more pleasant flavor profile. Now mix everything well. Thus while cooking, you need to maintain a medium temperature in the tawa. Now, add the soaked urad and methi to the grinder along with c water. Once Steam for 12-15 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife. It is not only the warm temperature but also the natural yeast in the air that impacts the batter fermentation. 2022 - 2023 Times Mojo - All Rights Reserved Add little water, say 1/4 cup if the batter is too thick. what to do when idli batter becomes sour. When i need i used to remove the required quantity and add salt to make idli/ dosa. If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead.And try again after implementing all the tips shared in the recipe. Add 3/4 cup cold water & blend it to smooth. The result will be wet and flat idly. When you steam this batter for idlis the bacteria or yeast that are important for fermentation are killed and thus you get soft idlis. Ingredients for grinding Idli batter: Idli Rice (available only in the south - others can substitute with unpolished/raw Ponni rice) - 4 cups. It only needs a liquid to become activated. 5. So basically you need to play with the soaking and fermentation times to check what works during winter and summers. Hence the idli batter is made twice a week. So nice to know! Baking Soda: You can also add to teaspoon baking soda and then ferment the batter in cold seasons. Many people have wondered why batters or doughs will sometimes smell sour. But again, if your batter is too thick batter, it will not ferment. There are 2 ways idli batter can be made 1. "Dough implies (to me) something you would bake into a bread or cake. But you need to experiment the timings. Note that salt retards the fermentation process. How do you ferment dosa batter in 2 hours? Do you know why idli batter gets stuck to the Instant pot insert? It was the word "dough that threw me off track. Urad dal - 1.5 cups (ideally 1 cup recommended but I go generous . So it is the same traditional recipe which has been followed for generations in South India to soak the grains, blend, and then ferment the batter. Check your inbox or spam folder to confirm your subscription. Transfer urad dal batter to a large bowl. Idli is a soft & fluffy steamed cake made with fermented rice & lentil batter. ServeIdlihot or warm with sambar and coconut chutney. For regular traditional/gas oven, turn on the light. do not keep it for long. It may shrink when we do this. Save my name, email, and website in this browser for the next time I comment. Hope this helps. You will have to experiment with salt to know what works well for you. Thanks for letting me know! Yes you can use. Add chopped coriander, stir fry for a few seconds. 19. If you are some one who do not like the slight coarse texture of rava, then you can also blend it well. After soaking,drain the water and grind urad dal first adding enough water.Remove in a big container.Then grind the rice,add salt and mix it thoroughly with the urad dal batter using your hands. Urad dal is high in protein and calcium. You have to rinse a lot of times to get all that out. Thank you!. 9. If using idly rava: Squeeze off the water by taking rava in between your palms and with pressure try to remove excess water. 2) Easy to make.Just make sambar as a side dish with sambar powder and a meal is done. Stir fry for 30 seconds. We use Idly Rice for making idly batter. This gives you super soft idly provided you take care of the other 3 factors. 6. Here I have used the Indian variety of sona masuri rice along with parboiled rice. Can I add water to idli batter after fermentation? Then place the idli batter inside. First, the urad gota needs to be relatively fresh since the essential bacteria (Leuconostoc mesenteroides and Enterococcus faecalis) die off as the Typically idli batter is made in South Indian homes once or twice a week. My idlis turn out pretty good. Press the YOGURT mode button and adjust the timer to 12 hrs. In this post I share 2 ways to make healthiest and softest Idli at home. Dechlorinated water: Avoid chlorinated water to soak and even to blend. Press the steam button and steam them for 10 mins. Do you have any idea of how to make them more softer? Dont use an air-tight lid. Subjects > Food & Drink > Food. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Leave it for 2 minutes. I am very pleased with the results. Rub a little oil on each of the idli moulds. Many Indians prefer their dosas (a popular South Indian breakfast dish) either fluffy and light or thick and creamy. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding. Here I share my foolproof recipe with video and step-by-step photos that will help you in making the best idli. It's a site that collects all the most frequently asked questions and answers, so you don't have to spend hours on searching anywhere else. The recipe came out well nice and soft. Even these turn out good. For a more softer texture in idli, I always add thick poha (flattened rice) or cooked rice. Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting. These microorganisms divide and produce lactic acid and carbon dioxide that make the batter anaerobic and leaven the product.Bubbles of carbon dioxide form Idli batter continues to ferment even when kept in the refrigerator, although the fermentation slows down drastically. Idli batter if kept at room temperature will continue to ferment and Wil eventually turn sour. You dont need to freeze the batter. I have a pretty warm kitchen, so my batter ferments well. In the current days, it is made either in a wet grinder or blender. In colder climate, keep the batter for a longer time from 12 to 24 hours. Whenever I have to try something new I always check your site. Fermentation is the process by which the batter for idli is prepared. If you dont have poha then you can skip it. Since the dawn of time, people have been asking why idlis are always a happy yellow color. You can try making a small batch. This detailed idli batter post is a wonderful jumping-off point to making idli at home and will ensure success in this idli recipe. However, there is one caveat: if the batter spoils, it may become sour and thick. I have also attached a video (2.08 minutes quick video). Steam for 12 to 15 mins or until the idli is done. So I really have a hard time fermenting and the batter wont rise but easily goes sour. during winters, skip adding salt to the idly batter as salt retards the fermentation process. After 6 hours, drain the water from both the bowls. This is the only thing that works well for me & requires lesser attention. Idli is a traditional breakfast made in every South Indian household including mine. However, some people say that its not good to do this because the idli batter will become hard and dense. While the batter is resting do the tempering. Experiment and see what works for you. Over fermented batter Directions: In a large frying pan, saut all ingredients (except salt, water, and tempering ingredients) on medium heat, until golden brown. 16. Add 1 cup water. If it smells sour or bitter, there may be something wrong with the recipe. Idli is made with urad dal ( skinned black gram) and rice. With husks these lentils look black due to their black husks. As for the smell, you may add some hot water to the batter. What to do if idli batter does not ferment or rise? The lentils and rice are soaked first and then later ground separately. Idlis are a south Indian dish made from fermented rice and lentils. Can I freeze the batter? If the batter has a lot of lumps or if its discoloured, its not safe to eat. Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter. If the batter smells sour, it's likely gone bad. Yes you are reading it right. I have shared Oats Idli. The lentils used in making the idli batter are urad dal (hulled black gram). With the same idli batter you can make sada dosa at home. Steam it for 10 minutes. But the texture wont be the same. 2. i always use rock salt in the idli batter. But the fermentation will be ok, though not perfect. Idli rice is the best to make soft idlis. As per my experience both yield the same results if good quality dal is used & blended following the correct method. Drain the water and soak it. The below batter is fermented with oven light on for just 2-3 hours. When the top side is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. Age of the dal: Urad dal from the current years harvest is best suitable to make soft idli. paul distefano everest; copa airlines tripulante de cabina; land for sale in yallahs, st thomas jamaica; student performance dataset uci; brandon bates wxii news Is it good to ferment first and then freeze or freeze and then ferment later. its safe to carry it in an air tight insulated container. Steam it for 8 to 10 minutes. Finally add chopped coriander leaves. So the flame should be on a medium high. Steamed for exactly 6 to 7 minutes in the bubbling steamer. I can help you based on that. Make a fine paste of these ingredients and transfer them to a bowl. Course Breakfast. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. You can even mix the flour with just water or fresh curd and let the batter ferment for 4 to 5 hours or overnight. The microorganisms perform aerobic or anaerobic respiration that results in formation of CO 2. Pour 2 to 4 tbsps more water if needed and blend till you get frothy thick smooth batter. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. Steam for 7-8 mins and you will know from the smell of the ensuing steam whether the idlis are For storage, place the batter into a glass jar and refrigerate. After adding eno salt use the batter immediately. Do not use air tight jars for fermenting. Microwave on HIGH for 4 minutes and 30 seconds. 4. You may try steaming in a large greased steel bowl. For those who are not accessible to fresh stock, other ingredients like fenugreek seeds or poha are used to aid the fermentation. the ground idli batter is fermented overnight or for 8 to 9 hours. The daal quantity is always less i.e: 1x3. Idli sambar or tiffin sambar Vegetable sambar Drumstick sambar, The step by step photos shown below were made with half cup urad dal and 1 cup rice with 2 tbsp poha using recipe 1. 1. Finally, it is advisable to test the batter before using it in order to ensure that it does not contain harmful bacteria. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. You can add about to 1 cup of water depending upon the quality of rice. 9. I too live in a warm country (Singapore) & there is a fast constant fluctuation of weather conditions. And do not close the batter with a lid. Try diluting a little with water. Read my full post & try it again. If you allow the fermented batter to remain at room temperature, it will ferment more and will become very sour with time. Even millets, flattened rice (poha) can be added to the batter. Mini Spinach Idlis How to make a Perfect Idli Batter Used your recipe and they came out so soft and pillowy that I said I have to thank you for this recipe. It will ferment and increase in volume. If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. Drain the soaked urad dal. Uttapam is a great breakfast snack to have and made Mini Cheese Uttapa using Idli batter this time. Also give a separate try by soaking both rice and dal just for 4 hours. 3. If your idli batter becomes watery, there are a few things you can do to fix it. For fermentation, place a trivet inside the steel insert of your Instant pot. By Swasthi on February 5, 2023, Comments, Jump to Recipe. Do not make it very runny. Ingredients. If this was the ONLY time I was going to make them, I didnt want to have to find space for an idli steamer. If you live in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour. 21. One, theres too much urad dal in the batter and two, the batter is too watery. So use dechlorinated water. Leuconostoc mesenteroides and Streptoccous thermophilus in grains/legumes/utensils. However, there are a few factors that should be considered before making this decision.Firstly, it is important to ascertain the expiration date of the dosa batter. In case you do not have sour Butter Milk, add some Lemon Juice. But avoid during summer as it leaves a wired & sour smell in the batter. Set the time for 7 to 8 hours. In simple words, what this means - is that the addition of salt does NOT inhibit the fermentation process. There will be a slight change in the texture. Thanks to these very detailed instructions explaining the purpose of every part and ingredient, I was able to use this tossed-together equipment to turn out lovely idli. Which recipe did you try? Here is the picture of batter i got before fermentation by 4pm.Keep it inside the oven and switch on the oven light. The batter should be light and fluffy when completely ground. Hope this helps. I got fluffy idly at home for the first time!! Mix it very well. Then add cup of the reserved soaked water or fresh water and continue to grind. Home | About | Contact | Copyright | Report Content | Privacy | Cookie Policy | Terms & Conditions | Sitemap. Or preheat the oven to 120 F or 50 C for 10 to 12 mins. The process of fermentation doesnt stop even when kept in Heat a tawa, spread the dosa thin in circular motion. You can also idli with onion chutney, tomato chutney, peanut chutney and ginger chutney. Instead try a pot in pot or oven is better. 0. Dont overcook as then they become dry. Drain all the water and keep it aside. Next transfer to a pot. You will see water becoming cloudy for first 2-3 times. Urad dal can be soaked seperately for an hour. I have shared 2 recipes in this post. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. freddycat, Aug 20, 2012. Any inputs? Method for Idli & Dosa Batter Recipe with Step by Step Pictures: Take parboiled rice and raw rice in a mixing bowl and rinse in water twice or thrice and then soak it in water. In a wet grinder jar, add the urad dal. Drain all the water out from both bowls. 1. I recently bought a wet grinder and plan to make the batter once a month. In cold climates, fermentation does not happen well. My family enjoyed the idlis very much. Then keep the idli batter bowl on the trivet and cover the IP with a plate and not with the lid. After 30 minutes, dilute the Rice Flakes soaked in sour Butter Milk to pouring consistency . I would suggest getting an idli holder and using a pressure cooker with a tight fitting lid and no pressure weight steam for at least 20 mins. I suggest you try out the second recipe in this dosa post for 2-in-1 idli dosa batter (recipe 2 in the post). The next day definitely your batter will be fermented, if not fermented not problem do not leave the batter till other day nightsimple stir the batter and if u have eno fruit salt..then add 2 tsp eno fruit salt, sprinkle little water and mix the batter well. 0 . To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. Hope this helps. Or preheat the oven to 120 F or 50 C for 10 to 12 mins. Pour it in the molds. Rinse and soak poha with cup water for about 30 mins before blending. Whip it. If using rava, nicely squeeze the rava and rinse to get rid of the unwanted stuff. Soaking the lentils, blending to batter and fermenting enhances the nutrients and they are still preserved as idli are steam cooked for a short time. Add salt and mix well. Idli Recipe | Soft Idli Batter with Tips and Tricks. For OTG, Preheat the oven to lowest such as 60 to 80 C or 140 to 175F for 10 mins. Bring water to boil in a steamer or pressure cooker without weight on a medium high flame. This Idli recipe is one of the earliest recipe from the blog which has been tried and tested with great results by many of our readers. Idli batter can be stored in plastic containers for a period of up to three days. Glad the idlis came out soft. Make sure that the airtight lid is tightly closed. The same batter is also used for making the crepe called dosa, often filled with a filling of spicy potatoes, amongst several other things. Thank you so much. If the batter tastes sour or off, it's likely spoiled and not safe to eat. Of course there are many variations you can do with the basic batter like adding spices, herbs, veggies etc but the basic, simple fermented batter is made with rice or idli rava and urad dal. Press the yogurt button (set to low) and the timer to 8 to 16 hours depending on your weather conditions. There is no definitive answer to this question. If it does not come out clean, then keep again for a few more minutes. Add cup of water in the idli steamer and let it boil. Steam for 10 minutes and turn off the gas. Conversely, baking powder includes sodium bicarbonate, as well as an acid. Next transfer it to the batter. 10. Hubby loves it..so going to be making it again and again. If you have a instant pot or microwave (with yogurt function), then you can also turn it ON with the yogurt setting (low) for 6 to 12 hours or until the batter doubles. Do Not Make Plain Dosas With This Batter. Switch on instant pot and press yoghurt mode and set the timer for 7. Mix very well and keep aside covered to soak for 4 to 5 hours. Try adding little water but the taste wont be like regular dosa. Mix very well and prepare the dosas. After 14 hours, the batter fermented, doubled in volume and had a bubbly texture. Par boiled rice is the only way to go for idli. Mix both the batters together in a large bowl or pan. If you live in a cold country, keep it in the oven with the light bulb ON. Clean and rinse it thoroughly using clean tap water 3-4 times. Set aside, again for at least six hours or . Mini idli go well with idli sambar. EMPLOYMENT '16-'19: Indiana University; EMPLOYMENT '14-'15: University of California. In the next morning, drain the soaked water and put it in the mixie jar/grinder along with needed water and grind into smooth batter. But you can even use 1 cup of regular rice and 1 cup of parboiled rice. Take desired quantity of rice and urad daal (black gram), and soak them separately in water overnight 2.Drain excess water, grind rice and black gram separately with occasional addition of water during grinding process 3. Finally, if you notice signs of fermentation starting to take place, such as increased gas production or sour odors, take your idlis out of storage and mix them again before serving. Cant wait to try this recipe. Add water in parts while grinding urad dal. 22. Open the steamer carefully and check the idli by inserting a clean knife. Its also called as Salem Rice in Tamilnadu. Thanks! Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Turned out so good. Drain all the water and keep it aside. Or else you can make idli on the first day and make dosa or uttapams on the second day. We also eat Idli for a meal sometimes, most often it is for dinner. You may refer for pics. Soaked poha for 10 minutes prior to grinding the batter until soft. In a separate bowl, rinse the urad dal and methi seeds a couple of times. When cooked, the starch in jowar causes it to thicken and turn brown. Idli is a soft & fluffy steamed cake made with fermented rice & lentil batter. If its only lightly sour - 1. If that doesn't work, you can also try adding some semolina or rava. Hi Ekta, Store in the refrigerator and use up within 3 to 4 days. Add water. Once the onions turn transparent or pink and give off a fragrant smell, you can add chopped tomatoes to it. Loosen the idli from the plates with the help of a spoon and then remove them to a plate. Soak 3 cups idli rice and 1 cup Ural dal in separate containers with few fenugreek/methi seeds for about 6-7 hours or overnight. Check the taste of this batter. Using cold water prevents the blender or grinder from turning hot. The first method uses idli rava which is made of a special kind of parboiled rice. Temperature: Warm temperatures between 25 to 32 C (80 to 90F) are ideal for fermentation & it takes about 8 to 12 hours. 11. The final step is to cook the paniyarams. Pour fresh water and soak for about 6 hours. This is going to help a lot of people wanting to try out idli but dont have the idli plates. review: Apple TVs sci-fi crypto critique, Fun Video of Josh Gad Taking Over as a Jungle Cruise Skipper at Disneyland GeekTyrant, New Study Reveals Alarming Truth About Keto and Paleo Diets. While the yield from the previous years, will be pale yellow in color. Adding salt actually results in a better batter quality than an unsalted batter. Another option is to add cooked rice or dal to the batter in order to give it more flavor and body. 14: Use the reserved urad dal strained water or regular fresh water to grind the rice and poha too. Any help is much appreciated. Initially add cup of the reserved water or fresh water. Once the liquid has been created, you can add salt and sugar to taste. If not then it needs more time for fermentation. chakravarthy surname belongs to which caste, national baptist convention church near me. You can even make idli with short-grained rice. I allow it to rest for 30 mins out of the fridge. Poha helps in making the idli soft and fluffy. Soak them separately in lot of water for at least 6 hrs. For those who like theirs dense, the batter can be refrigerated for up to four days, though the final result will be denser and less fluffy. Thanks for trying Neena. hypochloremia, or chloride blood deficiency. Non-iodized salt: always use enough non iodized salt, avoid iodized salts since it do not favor the fermentation process. They can turn hard if the batter hasnt fermented well. Glad to know! If using a pot in pot method, add 2 cups of water in the instant pot inner pot and place the batter pot. It can be refrigerated for 1 to 2 days. But now after so many years of experience, I can make really good idli and dosa. Give a gentle stir only twice. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). Place the chopped up chicken thighs in a medium sized bowl, and add 1 tablespoons of soy sauce, 1 tablespoons of sesame oil, 1 teaspoon of brown sugar, teaspoon of powdered . 2. Hi Swasthi, Thank you for your recipes. If you still have the batter after 4-5 days, it would become more sour. 18. For better fermentation use the same water in which you soaked your urad dal. Reduce heat and steam on low for 10 minutes. Also, add a pinch of salt to this water so that fermentation will be good. Grind rice until smooth or coarse to suit your liking. Whole lentils make a fluffy batter so we prefer them. Yes!The longer you ferment the batter will become sour. Hope this helps. Too much salt can slow the fermentation process down to the point of halting it altogether.