Salt Needed
20.0g
Tsp
3.3
Days
14-21
Jars
2
Most lacto-fermented vegetables use 2-5% salt by weight. Sauerkraut works best at 2-2.5%, kimchi at 3%, and pickles at 3-5%. Lower percentages ferment faster and produce a tangier result, while higher percentages slow fermentation and keep vegetables crunchier.
Fermentation speed depends heavily on temperature. At cool temperatures (60-65°F), sauerkraut takes 21-28 days. At room temperature (68-72°F), it takes 14-21 days. In warm conditions (75-80°F), it can finish in 7-14 days. Kimchi ferments much faster, often ready in 3-7 days at room temperature.
| Ferment Type | Cool (60-65°F) | Room (68-72°F) | Warm (75-80°F) |
|---|---|---|---|
| Sauerkraut | 21-28 days | 14-21 days | 7-14 days |
| Kimchi | 7-14 days | 3-7 days | 2-4 days |
| Pickles | 7-14 days | 3-5 days | 2-3 days |
| Hot Sauce | 14 days | 7-14 days | 7 days |
Mold grows when vegetables are exposed to air above the brine. Keep all vegetables fully submerged using a fermentation weight or zip-lock bag filled with brine. Use clean equipment, maintain proper salt levels (at least 2%), and keep the ferment at a stable temperature. A thin white film (kahm yeast) is harmless but should be skimmed off.
Dry salting means massaging salt directly into shredded or sliced vegetables to draw out their natural juices, creating the brine. This works best for high-moisture vegetables like cabbage. The brine method dissolves salt in water and pours it over whole or chunky vegetables like cucumber pickles that don't release enough liquid on their own.
Inputs
Result
Massage 20g of kosher salt into 1kg of shredded cabbage until it releases enough liquid to submerge. Pack tightly into quart jars, weigh down, and ferment at room temperature for 2-3 weeks.
Inputs
Result
Dissolve 26.3g salt in 250ml water. Pack whole or halved cucumbers into a quart jar with garlic and dill. Pour brine over cucumbers, weigh down to submerge, and ferment 3-5 days at room temperature.
Salt (g) = Vegetable Weight (g) × (Salt % / 100)For dry salting, salt is calculated as a percentage of the vegetable weight alone. The vegetables release their own liquid when massaged with salt.
Where:
Vegetable Weight= Weight of prepared vegetables in gramsSalt %= Target salt percentage (typically 2-3.5%)Water (ml) = Vegetable Weight (g) × 0.5 | Salt (g) = (Vegetable Weight + Water) × (Salt % / 100)For brine, water is added to cover the vegetables (approximately half the vegetable weight). Salt is calculated as a percentage of the total weight of vegetables plus water.
Where:
Water= Amount of water needed to cover vegetablesTotal Weight= Combined weight of vegetables and waterJars Needed = ceil(Total Volume / (Jar Capacity × 0.8))Jars should be filled to about 80% capacity to leave headspace for brine and expansion during fermentation. Standard jar sizes: pint (473ml), quart (946ml), half-gallon (1893ml), gallon (3785ml).
Where:
Total Volume= Combined volume of vegetables and brine in mlJar Capacity= Volume of the chosen jar size in ml0.8= 80% fill factor for headspaceLacto-fermentation is one of the oldest and simplest food preservation methods. Beneficial Lactobacillus bacteria naturally present on vegetables convert sugars into lactic acid, creating the tangy flavor and probiotic benefits that make fermented foods so popular. The only ingredients you truly need are vegetables, salt, and time.
Getting the salt percentage right is the single most important factor in successful fermentation. Too little salt (under 1.5%) allows harmful bacteria to compete with Lactobacillus, risking spoilage. Too much salt (over 5%) inhibits all bacterial activity, preventing fermentation entirely. The sweet spot for most vegetables falls between 2% and 3.5% salt by total weight.
Temperature controls fermentation speed and flavor development. Cooler temperatures (60-65°F) produce a slower, more complex fermentation with deeper flavors. Warmer temperatures (75-80°F) speed things up but can produce a simpler, more aggressively sour result. Most fermenters find room temperature (68-72°F) the ideal compromise between speed and flavor quality.
The choice between dry salting and brine depends on your vegetable and desired texture. Shredded cabbage for sauerkraut releases abundant liquid when massaged with salt, creating its own brine naturally. Whole cucumbers for pickles need a prepared salt-water brine poured over them. Either way, the key rule is the same: every vegetable must stay submerged below the liquid to prevent mold.
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Last Updated: Mar 9, 2026
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