Rjsand70
FNG
- Joined
- Oct 22, 2021
- Messages
- 63
Been looking into rolling my own if you will and I don’t like that the idea of the citric acid in them, what is the old way? I keep seeing fermentation but no guidelines.
I fight gout quite a bit just thinking of ways to lessen thatUnless you have a sensitivity to citric acid are there any other reasons to not want to use it?
I looked at a few fermentation recipes and they still all use curing salts (sodium nitrate/sodium nitrite).
The citric acid or fermentation are to lower the PH (preservation) and for the tangy taste.
I fight gout quite a bit just thinking of ways to lessen that