Fermentation Salt Calculator
Choose whether you’re making a 'dry-salt' ferment like sauerkraut, or a 'brine' ferment like cucumbers, pickles or whole vegetables.
Quick rule examples
If it makes its own juice when you massage it — use the 'dry salt' method.
If you add water — make a brine and submerge your veggies.
Fermentation Guide
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| Ferment | Method | Salt | Time | Notes |
|---|---|---|---|---|
| Sauerkraut / cabbage | Dry salt | 2–2.5% | 1–3 weeks | 2 weeks is a good starting point. |
| Carrots | Dry salt or brine | 2–3% | 1–2 weeks | Stay sweet and crunchy. |
| Cucumber pickles | Brine | 3–5% | 5–14 days | Use 4–5% for crunch. |
| Radish / mooli | Dry salt | 2–3% | 5–10 days | Fast, punchy, kimchi-style. |
| Cauliflower | Brine | 2.5–3% | 1–2 weeks | Can soften if too warm. |
| Beetroot | Dry salt or brine | 2–2.5% | 1–2 weeks | Earthy, colourful brine. |
| Chillies / hot sauce | Brine or mash | 2–3% | 1–3 weeks | Blend after fermenting. |
| Fruit / rhubarb | Short ferment | 1–2% | 2–5 days | High sugar = fast ferment. |
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Simple recipes, troubleshooting, and everyday ways to use ferments.
fermentation guide coming soon