Fermentation Salt & Brine Calculator
Enter your water or vegetable weight and a target salt percentage to get the exact grams of salt for a safe, consistent ferment. Most vegetable ferments use 2 to 3% salt; brined pickles run a little higher.
Salt is what keeps a ferment safe and crunchy, and getting the percentage right is the difference between crisp sauerkraut and a mushy or moldy batch. This calculator handles both brining (salt in water) and dry-salting (salt by vegetable weight), and gives you the answer by weight, the reliable way to measure. Pair it with a fermentation kit to keep everything submerged under the brine.
Typical salt percentages by ferment
Common starting points. Higher salt slows fermentation and firms texture; lower salt ferments faster but is less forgiving.
| Ferment | Method | Typical salt |
|---|---|---|
| Sauerkraut | Dry-salt (by cabbage weight) | 2–2.5% |
| Kimchi | Dry-salt / brief brine | 2–3% |
| Brined pickles (cucumbers) | Brine | 3.5–5% |
| Fermented hot sauce (chillies) | Brine | 2–3% |
| Fermented vegetables (general) | Brine or dry-salt | 2–3% |
| Giardiniera / mixed veg | Brine | 3–3.5% |
| Olives | Brine | 5–10% |
Salt weight is the reliable measure. Volume varies a lot by salt type, but as a rough guide fine sea salt is about 6 g per teaspoon and 18 g per tablespoon; coarse kosher salt weighs less by volume.
Frequently asked questions
What salt percentage should I use for fermenting?
Most vegetable ferments use 2 to 3% salt by weight. Sauerkraut is around 2 to 2.5%, brined pickles 3.5 to 5%. Higher salt slows fermentation and firms texture.
How do I calculate brine for fermenting?
Weigh your water (or vegetables for dry-salting), then multiply by the target percentage. For a 3% brine in 1,000 g of water, use 30 g of salt. The calculator does this for you.
What kind of salt is best for fermenting?
Use non-iodised salt without anti-caking agents, such as pure sea salt or pickling salt. Iodine and additives can inhibit the ferment or cloud the brine.