All depends.. kettle souring keeps risk of infecting gear down and is really easy and makes a decent Gose. I've made three this summer all turned out great. I use half a carton of Mango Goodbelly, adjust PH with lactic acid to 4.5 before pitching the Goodbelly then wrap my kettle with Saran Wrap and try to purge as much oxygen out of the headspace with Co2. Kept the wort at around 95* and it only took like 16-18 hours to get to 3.5ph. I did a full boil after just cause I used Pilsner Malt and didn't want to worry about DMS, might be overkill though. I'm pretty sure I used .75oz of Salt/5 gallons (which I believe was in the middle of the range). I added the same amount of Coriander but I used Indian Coriander and threw it in the fermenter after reading a Mad Fermentationist blog post about all the oils in Coriander that are similar to hop Oils and the positive effect biotransformation could have. Also pitch a lot more yeast cells, yeast struggles at that low of a PH.