🥬 Fermented Vegetable Brine Ratio Calculator
Enter your vegetable weight and desired salt percentage (commonly 2–3% for lacto-fermented vegetables) to see the exact salt amount needed. Always follow safe fermentation practices.
Salt as a percentage of weight
The calculation is a straight percentage of what goes in the jar, reported to one decimal place:
salt g = vegetable weight g × (salt % / 100)The defaults, 1000 g of vegetables at 2.5%, come to 25.0 g of salt. This is the dry-salting method: you weigh the shredded vegetables, add that salt, massage until they release their own liquid, and pack them under it. The salt box accepts 0.5% to 10%.
Choosing a percentage
| Vegetables | 2.0% | 2.5% | 3.0% |
|---|---|---|---|
| 500 g | 10.0 g | 12.5 g | 15.0 g |
| 1 kg | 20.0 g | 25.0 g | 30.0 g |
| 2 kg | 40.0 g | 50.0 g | 60.0 g |
- 2% ferments fastest and tastes mildest. It suits cool rooms and cabbage you plan to eat within a month.
- 2.5% is the everyday sauerkraut figure and the default here.
- 3% and up slows things down, keeps cucumbers and beans firmer, and is the usual choice in a warm kitchen or for a long ferment.
Frequently asked questions
How much salt for 1 kg of cabbage?
25 g at the standard 2.5%, which is roughly a level tablespoon and a half of fine sea salt. Weigh it rather than measuring by spoon — coarse flakes can be a third lighter for the same volume.
What salt percentage is right for fermented vegetables?
Between 2% and 3% for most recipes. Under 2% the vegetables go soft quickly; over about 3.5% the ferment crawls and the result tastes distinctly salty.
Can I use ordinary table salt?
Use a plain salt with no additives. Iodised salt and the anti-caking agents in some table salts can slow the culture and cloud the brine. Sea salt, pickling salt and kosher salt all work; substitute by weight, never by spoon.