🧂 Kitchen Tool
Fermentation Salt Calculator
Precision salt ratios for sauerkraut, kimchi, pickles, hot sauce & more
Salt—grams
Teaspoons—approx
Salt %2.0%target
✅ Ideal ZoneSalting Method
This food is typically made using .
Vegetable Weight
Approximate - a scale is always more accurate
Brine Volume
Meat Details
2.0%
Too LowIdealHigh Salt
Iodized salt can inhibit fermentation. Iodine kills beneficial lactobacillus bacteria. Use non-iodized salt for reliable results.
Affects spoon conversions - weight is always most accurate
Locks your unit across all inputs and food type changes
Your Results
Ideal fermentation zone2.0-4.0% is safe, flavourful, and reliable
Salt Needed
--
grams
Ounces
--
oz
Teaspoons
--
tsp (approx)
Tablespoons
--
tbsp (approx)
x 1 batch = same as above
Reverse - What % is my salt?
I added
g salt to
g total
Enter values above to see result
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Fermentation time: --
Tip: Select a food type to see specific advice.
| Food | Method | Ideal % | Ferment Time |
|---|---|---|---|
| Sauerkraut | Dry | 2.0-2.5% | 1-3 weeks |
| Kimchi | Dry | 2.0% | 1-7 days |
| Pickles / Cucumbers | Wet | 3.0-5.0% | 3-10 days |
| Hot Sauce / Peppers | Dry | 2.0-3.0% | 5-14 days |
| Carrots / Root Veg | Wet | 2.5-3.0% | 5-14 days |
| Green Beans | Wet | 2.5% | 5-14 days |
| Garlic | Wet | 3.0% | 2-4 weeks |
| Olives | Wet | 7.0-10.0% | 1-3 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% | 24-72 hrs |
| Fish | Wet | 1.0% | 30-60 min |
| Bacon (dry cure) | Dry | 2.5% | 5-10 days |
Salt amounts calculated by weight for accuracy. Spoon conversions vary by salt type and grind.
Always use non-iodized salt. Avoid chlorinated tap water. Keep vegetables submerged below the brine.
Always use non-iodized salt. Avoid chlorinated tap water. Keep vegetables submerged below the brine.