Fermented Vegetables Brine Calculator

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, the food-safe method is 2-3% of the total contents (vegetables plus brine water) — roughly 20-30g salt per litre of water added. Do not drop below 2%: lower salt speeds fermentation but risks unsafe bacterial growth and soft, spoiled vegetables. Higher salt slows fermentation. Firmer vegetables suit 2%, softer vegetables and cucumbers suit 3% or more.

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.

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.

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.

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.

Ferment at room temperature (18-24°C) only until the flavour is pleasantly sour, then move the jar to the fridge (below 5°C) to slow fermentation and store it. Lacto-fermentation at 2% salt or above is self-preserving while bubbling, but it is not a substitute for proper canning — keep ferments refrigerated for long-term storage. Discard any batch that smells putrid, develops fuzzy or coloured mould, or shows signs of spoilage rather than the clean sour tang of a healthy ferment.