Fermento
Salt %
Salt weight divided by vegetable weight. Used for dry-salted ferments such as sauerkraut and kimchi.
Fermento Calculator
Fermentation calculator
Salt percentage, brine strength, hydration and feeding ratios. Pick a category, then a calculation.
Salt Percentage
2.50%
Salt percentage relative to vegetable weight
- 2-3% for most vegetables
- 3-5% for kimchi
- 1.5-2% for delicate greens
Fermento saves the number with your batch.
Brine strength
Salt weight divided by the weight of water plus salt. Used for anything submerged in brine.
Hydration and feeding
Water as a percentage of flour, and the ratio of culture to flour to water in a feed.
In the app
More calculators, scaled and saved
Fermento has calculators for every category it tracks, from cheese and charcuterie to miso, koji, mead and kombucha. Scale a recipe up or down and save the method for next time.
Questions
How do I calculate salt percentage for sauerkraut or kimchi?
Divide the weight of salt by the weight of vegetables and multiply by 100.
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 dough hydration?
The weight of water as a percentage of the weight of flour.
What is a feeding ratio?
The proportions of culture, flour and water in a starter feed, written with the culture as 1.
Keep every ferment on schedule
Fermento is on the App Store, for iPhone and iPad.