Find the salt for a brined vegetable ferment from the veg and water weights.
Usage Tip
Too little salt risks spoilage; too much slows the good bacteria.
What Salt Percentage Should I Use?
In fermentation, salt is measured as a percentage of weight – the lever that controls everything. Enough salt holds back spoilage organisms while the salt-tolerant lactic acid bacteria do their work, souring and preserving the vegetables. Most vegetable ferments live in the 2–3% range. The calculator above weighs the salt for you from your vegetable and water weights.
For dry-salted ferments like sauerkraut and kimchi there is no added water – the salt percentage is taken on the vegetable weight alone, and the vegetables release their own brine. Use the dry-brine mode in the calculator for those.
Fermentation Guides
| Ferment | Salt % | Method |
|---|---|---|
| Sauerkraut | 2–2.5% | Dry-salt the cabbage |
| Kimchi | 2–3% | Salt / brief brine, then paste |
| Pickles (cucumber) | 3–5% | Submerged brine |
| Hot sauce (mash) | 2–3% | Mash or brine |
| Mixed vegetables | 2–3% | Submerged brine |
Sauerkraut
Weigh the shredded cabbage, add 2–2.5% of that weight in salt, then massage until it releases enough liquid to submerge itself. No added water – the cabbage makes its own brine. Ferment 1–4 weeks to taste.
Kimchi
Napa cabbage is salted (or brief-brined) at about 2–3%, rinsed, then mixed with the spice paste. The total salt across the cabbage and seasonings should land near 2–3%. Ferment 1–5 days at room temperature, then refrigerate.
Fermented Pickles
Cucumbers are submerged in a 3–5% brine – higher than most ferments to keep them crisp and hold off softening. Add tannins (grape, oak or bay leaves) for extra crunch. Keep everything below the brine.
Hot Sauce
Ferment chillies as a mash or submerged in brine at 2–3%. A longer ferment (1–4 weeks or more) builds depth before blending. Wear gloves with hot peppers.
Salt Percentage Chart
| Total weight | 2% salt | 3% salt | 5% salt |
|---|---|---|---|
| 500 g | 10 g | 15 g | 25 g |
| 1000 g | 20 g | 30 g | 50 g |
| 2000 g | 40 g | 60 g | 100 g |
| 5000 g | 100 g | 150 g | 250 g |
Fermentation Timeline
| Ferment | Typical time |
|---|---|
| Kimchi | 1–5 days, then refrigerate |
| Sauerkraut | 1–4 weeks |
| Pickles | 1–2 weeks |
| Hot sauce mash | 1–4+ weeks |
Temperature
The sweet spot is roughly 65–72°F (18–22°C). Warmer ferments faster but is more prone to mushy textures and off-flavours; cooler is slower but cleaner and more reliable. Keep jars out of direct sunlight.
Fermentation Safety
Mold Prevention
Mold needs oxygen, so anything floating above the brine is at risk. Use a fermentation weight, fill to the right level, and burp or use an airlock. A white, filmy layer is usually kahm yeast – harmless, just skim it. Fuzzy, coloured spots (green, black, pink) are mold; discard the batch.
Airlocks
Fermentation produces CO₂. An airlock lid lets gas escape while keeping oxygen out, reducing mold risk and mess. Without one, “burp” the jar daily to release pressure.
Troubleshooting
| Problem | Likely cause / fix |
|---|---|
| Soft or slimy | Too little salt or too warm – raise salt to 2.5%+, ferment cooler. |
| White film on top | Kahm yeast – harmless; skim and keep submerged. |
| Fuzzy coloured mold | Discard the batch; keep everything below the brine next time. |
| No bubbling | Too cold, or too much salt – warm slightly, check the percentage. |
| Too salty | Lower the percentage next batch, or rinse before serving. |
Common Mistakes
| Mistake | Fix |
|---|---|
| Guessing the salt | Weigh it – percentages are exact, not eyeballed. |
| Iodized / anti-caking salt | Use pure salt – additives can cloud brine and inhibit ferment. |
| Vegetables above the brine | Weigh them down; exposed food molds. |
| Fermenting too warm | Aim for 65–72°F for clean results. |
| Sealing tightly with no burp | Use an airlock or burp daily; CO₂ needs to escape. |
Frequently Asked Questions
What salt percentage for sauerkraut?
2–2.5% of the cabbage weight. Weigh the shredded cabbage, take that percentage in salt, and massage until it makes its own brine. Use the dry-brine mode above.
How much salt for fermented pickles?
A 3–5% brine. Enter the vegetable and water weights above and the calculator weighs the salt; higher percentages keep cucumbers crisp.
Is the percentage by vegetable weight or total weight?
For submerged brine ferments, by total weight (vegetables + water). For dry-salted kraut and kimchi, by the vegetable weight alone – switch modes above.
What salt should I use?
Pure salt with no additives – sea, pickling or kosher salt. Avoid iodized salt and anti-caking agents, which can cloud the brine and slow fermentation. By weight, all pure salt gives the same percentage.
Is the white film mold?
Usually kahm yeast, which is harmless – just skim it. Fuzzy, coloured growth is mold; discard that batch and keep everything submerged next time.
Printable Salt Percentage Chart
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