A summarization of the amount of salt and time required for safe fermentation of vegetables for later consumption and storage.
Practical Measurement
For accuracy, use grams and a digital scale.
Volume measurements (like tablespoons) are less accurate because salt crystal size varies.
Example: For a 1 kg total weight at 2.5%, add 25g of salt.
Salt-Only Fermentation
- Standard Sauerkraut 2.0%—2.5% The most common range. 2.0% is milder, 2.5% is crunchier and more traditional.
- Formula: Vegetable Weight x Percentage = Salt Weight.
- Shredded vegetables like cabbage weigh only the vegetables, salt draws out water from vegetable.
Brine-Only Fermentation
- Brined Vegetables (cucumbers, beans, whole veggies) 3.0%—5.0% For veggies submerged in a saltwater brine. 3-3.5% is standard for a crisp result.
- Formula: (Vegetable Weight + Water Weight) x Percentage = Salt Weight.
- Calculate the salt based on the combined weight of the vegetables and added water if needed.
Temperature Time
- Lighter Taste 1.5%—2% Faster ferment, less salty, but higher risk of softening or off-flavours. Not for beginners.
- Warmer Climates and month-long ferment 2.5%—3.0% Slows fermentation, ensures crispness.
- In a cool cellar, 60 °F (ca. 16 °C) 2% is fine.
- Most reliable home fermented use 2.25% as their go-to starting point.
- Brined Vegetables 3.0%—5.0% For veggies submerged in a saltwater brine, e.g. cucumbers, beans, entire vegetables. Watery veggies (cabbage, zucchini) higher %
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