Fermentation Brine and Salt Calculator
Weigh your water for a brine, or your vegetables for dry salting, and choose the salt percentage.
Result
- Salt
- 25 g
- Fine sea salt, roughly
- 4.2 tsp
- Water
- 1,000 g
Common ranges: sauerkraut 2-2.5% of cabbage weight, most vegetable brines 2-5%. Use non-iodized salt and keep vegetables below the brine.
How this calculator works
Dry salting: salt = vegetable weight x percentage. Brine: salt = water weight x percentage, a simple and widely used approach. Teaspoon conversions are rough, since salt grain sizes differ a lot, so weighing is more reliable.
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