Calculate Salt Brine
30 minutesTarget 2-2.5% salt by weight for kraut; 2-5% for kimchi paste.
Beginner1-4 weeks ferment
Fermentation Guide
Free step-by-step fermentation for fermenters. Plan fermentation with calculators and checklists covering calculate salt brine, prep and pack jar.
fermentersgut health enthusiastspreservation hobbyists
Workflow
Prep and Pack Jar
1-2 hoursMassage salt into veg until brine forms; pack anaerobic below brine line.
Ferment and Monitor
1-4 weeksBurp or use airlock; taste at day 3; ferment 1-4 weeks at 65-72°F.
Refrigerate and Use
ongoingMove to fridge at desired tang; use within 6-12 months refrigerated.
Tools Used
Checklist
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Prep
Ferment
Monitor
Safety
Storage
Reference Materials
Salt Concentration GuideTable
Safe salt ranges for vegetable ferments.
| Product | Salt % | Time |
|---|---|---|
| Sauerkraut | 2-2.5% | 1-4 weeks |
| Kimchi | 2-3% | 1-2 weeks |
| Pickles | 3-5% brine | 1-2 weeks |
Salt Weight FormulaFormula
Salt (g) = Vegetable weight (g) × Desired % ÷ 100.
Use Fresh Harvest
Older wilted cabbage has less natural brine — massage longer.
Save Brine
Active brine jump-starts next batch.
Small Jars First
First batch in quart jar — learn before committing 5 gallons.
Safety Notes
- Discard batch with pink, orange, or black mold — not safe to skim and eat.
- Use food-grade containers — no decorative ceramic with unknown glaze.