An easy-to-use calculator so you use the right amount of salt for fermenting. You can choose brine method (where you pour brine over prepared ingredients such as cucumbers or carrots) or dry salt method (where you work the salt directly into the ingredients and this creates the liquid your ferment will sit in, like with sauerkraut). The percentage you opt for depends on the ingredients, adjusted to your personal taste. Check your recipe to know the ideal salt percentage range.
Learn more about fermenting in our how-to.
Most vegetable ferments work at 2% to 4% salt. This range encourages beneficial bacteria while suppressing spoilage organisms and creates pleasantly seasoned results.
For specific ingredients like olives, capers, or preserved lemons fermented using traditional methods, follow established percentages rather than experimenting. Salt percentage affects both safety and flavour.
Here are some very general rules of thumb for salt ratio to get you started:
- celery: 1% – 1.5%
- sauerkraut: 2% – 2.5%
- cabbage, carrots, radishes, beetroot, cauliflower, beans, peppers, Kimchi: 2% – 3%
- broccoli, green beans, tomatoes: 2.5% – 3%
- cucumbers (half-sours): 3% – 3.5%
- garlic (whole cloves): 3% – 4%
- cucumbers (full pickles), radish, onions: 4% – 5%
- preserved lemons, olives: 7% – 10%
- capers: 10%