Fermentation Brine Calculator

How This Tool Works

This calculator determines the exact amount of salt needed for fermentation based on vegetable weight and desired salinity percentage. The salinity percentage is calculated as a percentage of the total vegetable weight. This ensures consistent, safe fermentation results every time.

Different fermented foods require different salinity levels. Sauerkraut typically uses 2-3% salt, while kimchi can range from 2-5% depending on the recipe. The salt creates an environment that favors beneficial lactic acid bacteria while inhibiting harmful bacteria and yeasts.

Formula

The calculation is based on:

Salt (grams) = Vegetable Weight (grams) × (Salinity % / 100)

For example, 1000g of cabbage with 2.5% salinity:

Salt = 1000 × 0.025 = 25g

Salinity Guidelines

• Sauerkraut: 2-3% salt (most common: 2.5%)
• Kimchi: 2-5% salt (varies by recipe and region)
• Fermented Vegetables: 2-3.5% salt (carrots, beets, etc.)
• Quick Ferments: 1.5-2% salt (faster but shorter shelf life)
• Long Storage: 3-5% salt (slower ferment, longer preservation)

FAQ

• What salinity percentage should I use?
  For most fermented vegetables: 2-3% for sauerkraut, 2-5% for kimchi, 2-3.5% for most vegetables. Lower percentages (1.5-2%) work for quick ferments, while higher (3-5%) are better for longer storage. Always use non-iodized salt.
• What type of salt should I use?
  Use non-iodized salt such as sea salt, kosher salt, or pickling salt. Iodized salt can inhibit beneficial bacteria and affect fermentation. Avoid table salt with anti-caking agents if possible.
• How do I measure salt accurately?
  Measure salt by weight (grams) using a kitchen scale for accuracy. Different salt types have different densities, so volume measurements (cups, tablespoons) can be inaccurate. This calculator provides exact weight measurements.
• Can I use less salt for a faster ferment?
  Lower salt percentages (1.5-2%) can speed up fermentation but may result in softer vegetables and shorter shelf life. Very low salt (<1.5%) risks spoilage. For beginners, stick to 2-3% for safety and quality.
• How much salt is too much?
  Salt percentages above 5% can slow or stop fermentation entirely. Most recipes use 2-3.5% for optimal results. Very high salt (>5%) is mainly for preservation, not active fermentation.