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💡 Quick Tips

Iodized salt:
Works fine but may make brine slightly cloudy
Temperature matters:
Warmer rooms require higher salt percentages
Weigh, do not measure:
Volume measurements are inconsistent for salt
Taste guides timing:
Ferments are finished when they taste right to you

📊 Salt Percentage Guide

Type Salt % Best For
Light 2.0% Quick pickles, summer
Standard 2.5% Most vegetables
Strong 3.0% Long ferments, hot climates
Sauerkraut 2.0-2.5% Dry-salted cabbage

See our full salt ratio guide here!

⚠️ Safety First

Signs of Good Fermentation: Bubbles, cloudy brine, tangy smell, vegetables change color slightly
Throw It Out If: Foul smell (not tangy), slimy texture, fuzzy mold (not white film), pink/red discoloration
Fermentation Calculator – Brine & Dry Salt
Old School Ferments

Fermentation Calculator

Precise brine and dry salt measurements for perfect ferments

Weigh your vegetables and water together, then calculate salt needed for the total weight.
Salt to Add
45 g
1800 g × 2.5% = 45 g

📝 Printable Batch Card

Start Date:
Method: Total Weight Method
Salt Percentage: 2.5%
Salt Amount: 45 g
Total Weight: 1800 g
Weigh your vegetables and water together, then calculate salt needed for the total weight.
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🧭 Common Troubleshooting

Why Ferments Turn Cloudy? Cloudy brine is usually normal. Learn when it matters and when it does not. Read More →
Sauerkraut Too Salty? What went wrong and how to fix it next time Read More →
Most Common Fermentation Mistakes Avoid these common fermentation mistakes before they ruin a batch. Read More →

⭐ Featured Recipe

Fermented Garlic
Old School Method

Old School Fermented Garlic

A simple, reliable ferment using brine fundamentals. Transform fresh garlic into mellow, probiotic-rich cloves.

Get Recipe

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