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Fermentation Salt Calculator
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Work out your salt
Calculate salt by weight for sauerkraut, kimchi, pickles, hot sauce and other ferments, as well as meat brines and Cure #1 for bacon and corned beef.
This food is typically made using wet brine.
Canning or pickling salt is recommended. NCHFP says iodized table salt is safe for fermented pickles, but anti-caking additives can cloud the brine and some extension guides say iodine can darken vegetables or slow fermentation.
NCHFP does not recommend flake salt for pickling because its density varies. Weigh flake salt; the calculator does not provide spoon measurements for it.
Your results
Typical fermentation range 2 to 5% is the range extension guides use for most vegetable ferments.
- Salt needed (g)
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- Ounces
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- Teaspoons (approx)
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- Tablespoons (approx)
- --
Bacon and corned beef cure for days, so they need Cure #1 to protect against botulism (OSU Extension). Salt alone is not a safe cure: tick Add Cure #1 above.
This is a brine, not a cure. Salt at these levels seasons meat and helps it stay moist, but it does not preserve it. Keep the meat and brine in the fridge at 40°F (4°C) or below, brine for no more than two days (USDA) and cook the meat to a safe temperature: 165°F (74°C) for poultry, 145°F (63°C) for pork, beef and fish.
- Cure #1 (g)
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- Cure #1 teaspoons (approx)
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Cure #1 is not table salt. It is salt with 6.25% sodium nitrite, dyed pink, and it is toxic in excess. Weigh it on a gram scale; the maker's rate is 1 level teaspoon per 5 lb of meat (1 oz per 25 lb). Do not swap in Cure #2, Tender Quick or pink Himalayan salt. Cure in the fridge at 40°F (4°C) or below, then cook before eating: bacon to 160°F (71°C) when you smoke or cook the belly, corned beef to 145°F (63°C) with a 3 minute rest.
Fermentation time: --
A vegetable ferment is ready and safe once it tastes sour, or reads pH 4.6 or lower (UMN Extension). Discard it if it turns slimy or smells rotten (Illinois Extension).
Tip: Select a food type to see specific advice.
Reverse: what % is my salt?
Enter your values above to see the result.
| Food | Method | Ideal % | Ferment Time |
|---|---|---|---|
| Sauerkraut | Dry | 2.25-2.5% | 3-4 weeks |
| Kimchi | Dry | 2.0-3.0% | 1-3 days |
| Pickles / Cucumbers | Wet | 5.0-6.0% | 3-4 weeks |
| Hot Sauce / Peppers | Dry | 2.0-3.0% | 5-14 days |
| Carrots / Root Veg | Wet | 5.0% | 5-14 days |
| Green Beans | Wet | 2.5% | 5-14 days |
| Garlic | Wet | 3.0% | 2-4 weeks |
| Olives | Wet | 6.0-12.0% | 2-3 months |
| Beet Kvass | Wet | 2.0% | 2-5 days |
| Chicken | Wet | 1.0-1.5% | 12-48 hrs |
| Pork | Wet/Dry | 1.5-2.0% | 24-48 hrs |
| Fish | Wet | 1.0% | 30-60 min |
| Bacon (dry cure) | Dry | 2.5% + Cure #1 | 5-7 days |
The calculator uses weight to calculate salt amounts accurately. Spoon conversions vary by salt type and grind.
Use canning or pickling salt where you can. Avoid chlorinated tap water. Keep vegetables submerged below the brine.
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