What salt percentage should I use for fermenting vegetables?

The standard range is 2-3% salt. For dry-salt methods like sauerkraut, use 2% of the vegetable weight (20g salt per 1kg cabbage). For brine ferments, use a 2-3% brine (20-30g salt per litre of water). Higher salt slows fermentation; lower salt speeds it up but increases risk.

What is the difference between dry salt and brine methods?

Dry salt (for sauerkraut, kimchi): salt is mixed directly with shredded/chopped vegetables and massaged in. The vegetables release their own liquid. Brine method: vegetables are submerged in a pre-made salt water solution. Use brine for whole or large-cut vegetables that will not release enough liquid on their own.

What type of salt should I use?

Use non-iodised salt. Table salt contains iodine and anti-caking agents that can inhibit fermentation and cause cloudiness. Sea salt, kosher salt, or pickling salt are all suitable. Avoid rock salt as it may contain impurities.

How do I know when fermentation is complete?

Taste is the best guide. Fermentation typically takes 3-14 days at room temperature (18-24C). The vegetables should taste pleasantly sour and tangy. Bubbling activity will slow down as fermentation completes. Once you are happy with the flavour, move to the fridge to slow further fermentation.

What if mould appears on my ferment?

A thin white film (kahm yeast) is harmless — skim it off. Fuzzy or coloured mould should not appear if vegetables are fully submerged in brine. If fuzzy mould does appear, it is safest to discard the batch. Always keep vegetables below the liquid surface using a weight.

BakeCalcs

Fermented Vegetables Brine Calculator

Calculate salt percentage and brine quantity for fermenting vegetables like sauerkraut, kimchi, and pickles.

Vegetable Weight

Jar Volume

Fermentation Type

How We Calculate This

This calculator determines the correct salt quantity based on the fermentation method. Dry salt methods calculate salt as a percentage of vegetable weight. Brine methods calculate salt as a percentage of the water used.

Salt Concentrations

Sauerkraut: 2% of vegetable weight (dry salt)
Brine ferment: 3% of water weight (30g/L)
Kimchi: 2.5% of vegetable weight (dry salt)
Mild brine: 2% of water weight (20g/L)

Key Points

Use non-iodised salt only
Keep vegetables submerged below liquid
Ferment at 18-24C for best results

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.