Brine calculator
The point that confuses everyone: does the percentage go on the water or on the total? Pick the right method and get exact grams.
Typical percentages
| Preparation | Method | Salt |
|---|---|---|
| Sauerkraut and kimchi (dry-salted) | of total | 2% |
| Brine-fermented vegetables | of water | 2-3% |
| Brined cucumbers (pickles) | of water | 3-5% |
| Olives in brine | of water | 8-10% |
The two methods
For a pour-over brine (olives, cucumbers, cheese) the percentage goes on the WATER: 1 litre at 3% = 30 g. For jar ferments (chopped vegetables + a little water) modern recipes weigh EVERYTHING together: 1 kg of vegetables + 500 g of water at 2% = 30 g. Different numbers for different preparations: the tool keeps them separate on purpose.
The right salt
Many fermenters prefer non-iodized salt without anti-caking agents (E535/E536): additives can cloud the brine, and opinions differ on iodine's effect on the cultures — pure sea salt removes all doubt. Water matters too: if yours is heavily chlorinated, let it sit a few hours or use bottled.
Why the percentage matters
Below 2%, ferments risk moulding before acidity protects them; above 5%, fermentation slows a lot (that's why olives, which ferment for months, sit at 8-10%). Golden rule: vegetables always submerged and percentage within the table's range.
Note
Typical percentages are the consolidated conventions of fermentation literature: pick your value in the range by recipe and season (in summer aim at the top of the range). This isn't a guide to oil-packed or vacuum preserves, which follow different safety rules.