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, 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.

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.

How should I store fermented vegetables and are they safe?

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.

BakeCalcs

Fermented Vegetables Brine Calculator

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

Vegetable Weight

Total prepared weight of shredded or chopped vegetables (e.g. 1000g cabbage for sauerkraut)

Jar Volume

Fermentation TypeSelect the fermentation type for your calculation

How We Calculate This

This calculator determines the correct salt quantity based on the fermentation method. Dry salt methods (sauerkraut, kimchi) calculate salt as a percentage of vegetable weight. Brine methods calculate salt as a percentage of the total contents — the vegetables plus the brine water — which is the food-safe approach used by the USDA. The brine water is sized to fill the jar around the packed vegetables, leaving a headspace for bubbling.

Salt Concentrations

Sauerkraut: 2% of vegetable weight (dry salt)
Brine ferment: 3% of total weight (vegetables + brine water)
Kimchi: 2.5% of vegetable weight (dry salt)
Mild brine: 2% of total weight (vegetables + brine water)

Key Points

Use non-iodised salt only (table salt with iodine can inhibit fermentation)
Keep vegetables fully submerged below the liquid with a weight
Ferment at 18-24°C, then refrigerate once the flavour is right
Stay at or above 2% salt — going lower risks unsafe bacterial growth

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.