Vege stock concentrate - how much salt do you use?

[debetha]

I have made a couple of batches of vege stock concentrate, but each time I baulk at the amount of salt I have to add, and give up at around 50g  (having said that i have noticed my scales to be a bit erratic!). I know salt helps it last but the stock is pretty salty even with the reduced amount. I binned the small amount I had left from my first batch after a month, and this time I have frozen some of the stock I have made.

My question is, how much salt does everyone actually use? I think part of the problem is that my salt is in one of those saxo plastic containers so it takes ages to add - if I got a big back from the supermarket, it might be easier!
TIA
Deb

[Meagan]

I use rock salt and use 75/80 grams so half the amount in the recipe HTH

[faffa_70]

Debetha buy a bag of rock salt, quicker and easier to weigh in and also much better for you. I have reduced mine but still use 100g. My stock still keeps well over 6 months with the reduced amount (doesn't last that long but I did do a test lol), I don't have the freezer room or else I would reduce it more and freeze it.

We are not a salt family at all, but I find at 100g we aren't finding the food salty.  

Hope this helps. I know others have plenty of information they will share too  

[judydawn]

Deb, the original recipe in the EDC was for 200g rock salt but that was changed to 150g.  In the MWOC is is 120g so it is all over the shop. I use 150g salt, freeze half of the concentrate and keep the other half in a jar in the fridge.  The supply in the freezer never sets hard because of all the salt and can be removed just as easily as fresh from the fridge. I plan to freeze the complete batch next time so that I don't have to even think about how old it is - not that it takes that long to use up generally.  I'd get a container of rock salt that was easy to pour from to make life a little easier or just weight it into something else first maybe. The amount of salt in the concentrate doesn't worry me because I never add anymore salt to the dish until it is cooked and I have tasted it.  I don't find it ever too salty though and have added more salt on many occasions.  You can certainly cut down on the salt but it won't last as long in the fridge.

[petit4s]

I don't have a problem adding salt to my stock concentrate, but I don't follow the recipe in the EDC. I don't see what zuchinni adds to a stock - who uses zuchinni when they make a stock? I use stock vegetables and masses of herbs and 200grams of salt. my food doesn't have any extra salt added and I only ever use just enough stock to taste.

[zebraa]

I use what I have available vegie wise and  I use 150g salt - but tend not to use much concentrate in a meal. I did it with 100g concentrate once but didn't like it Though I think next time I might do it again and freeze half the batch.

Do use rock salt though - MUCH better for you. and add some dulse so you still get some iodine if you are in Australia.

[Nay-nay]

I use the 150g everytime. It's not a worry - you only use 1tbsp or 2 in a whole big pot and what I would have used otherwise (bought stock powder or cubes) would have been way worse. The body needs salt to function properly from what I've read in Cyndi Meara's book.

[cookie1]

I use 150g rock salt. I keep it in the fridge and have never had problems as I use it all before 6 months is up. I only ever use 1 teaspoon of stock concentrate to 250ml (1 cup) water and that seems to suit us. I never add salt to our food and leave it up to individuals at the table.

[Merlin]

I think I almost had a coronary (literally) when I saw the amount of salt the first time but you only use a small amount of the concentrate in any given recipe so you don't notice the saltiness. I compare it to Vegemite ( which I hate but the kids love, I know I'm unpatriotic!)- just as Vegemite lasts for ages due to the salt acting as a preservative, the vege stock concentrate seems to last longer with the higher salt content. 

[katesjoy]

I really don't like a lot of salt, so l only put a couple of tbs of rock salt in mine and then freeze it in 1/2 tbs ice cube trays.  Still tastes deliciously veggie and always on hand for easy use.

[Kym]

I used 150g the first time I made it but will try it with only 100 next time around.  I haven't even had my machine 2 months and I've nearly finished the first batch so preserving it is not really an issue.

[debetha]

Great thanks guys. Have just bought a bag of regular salt, but a couple more lots of stock it'll be used up  so will make sure it is rock salt after that.
Know what u mean about the zucchini, maybe it is a texture thing (tend to add it to a lot of baby food as it purees well. Although didn't have when making the last batch, just used veggies I had and seems fine
Cheers
Deb

[Meagan]

Deb I'm not sure how old you child/ children are but you could use the regular to make play dough, to use it up 

[JulieO]

As I freeze mine in ice cube trays I hardly add any salt at all.  I prefer to check the seasoning in whatever it is I'm cooking after I've added the concentrate.