Used chicken eggs, with 300g salt. Ready in 3-4 weeks.
*The saturation level is dependent on the temperature of the water. At 20 °C one milliliter of water can dissolve about 0.357 grams of salt; a concentration of 26.3%. At boiling (100 °C) the amount that can be dissolved in one milliliter of water increases to about 0.391 grams or 28.1% saline solution...https://en.wikipedia.org/wiki/Saline_water
Hi, I'm Ken Wee. This is my personal blog. It is like a memory book, recording stories of me and my loved ones. Bonding moments are precious. Be it vacations, chores, food or games. Every moment together counts and must be preserved. Recording and adapting good food that we like and bonded, will one day be nostalgic...some of mine and your childhood nostalgia.