@old_school@metalhead.club The Sandor Katz Art of Fermentation book is our main resource. A Kahm dot on a brine fermentation is easier to remove cleanly with a chopstick. A Kahm dot in a paste fermentation usually clings to some of the ferment. Stirring it back in saves all of the fermented treasure. Our salt ratio for pastes is two percent by weight. #fermentation