Fermento
Salt percentage
Salt weight divided by vegetable weight, times 100. 25 g of salt on 1 kg of cabbage is 2.5%.
Calculator
Brine calculator for fermenting
Salt percentage for dry-salted ferments and brine strength for anything under water. Enter your weights.
Use Salt % when you salt the vegetables directly, and Brine Strength when they sit in salted water.
Salt Percentage
2.50%
Salt percentage relative to vegetable weight
Fermento saves the number with your batch.
Brine strength
Salt weight divided by the weight of water plus salt, times 100. 35 g of salt in 1 litre of water is about 3.4%.
Which one do I need?
Dry-salted ferments such as sauerkraut use salt percentage. Anything submerged, such as whole cucumbers, uses brine strength.
In the app
The number is saved with the batch
In Fermento the salt percentage sits next to the batch's timeline, with its pH, temperature and weight readings. The food safety view tells you when a reading needs attention.
App of the Day
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Layered
Vegetable ferments in Fermento
Questions
How do I calculate salt for sauerkraut?
Weigh the cabbage, then divide the salt weight by the cabbage weight and multiply by 100. 2 to 2.5% is the range the guidance behind Fermento's sauerkraut plan uses.
How do I calculate brine strength?
Divide the weight of salt by the combined weight of water and salt, then multiply by 100.
What is the difference between salt percentage and brine strength?
Salt percentage compares salt to the vegetables. Brine strength compares salt to the salted water. They give different numbers for the same jar, so use the one your recipe names.
Sauerkraut salt ratio Sauerkraut, kimchi and pickles HACCP plan for kimchi and sauerkraut