Pick “By jar set” if you are planning multiple fermentation jars.
Typical brine strengths for common garden ferments (weight-based).
| Vegetable | Suggested salinity | Water volume | Salt needed (approx) |
|---|---|---|---|
| Cucumber pickles | 3.5% | 1.0 L | ~36 g |
| Sauerkraut cover brine | 2.0% | 0.5 L | ~10 g |
| Carrot sticks | 3.0% | 1.5 L | ~46 g |
| Green beans | 2.5% | 1.0 L | ~26 g |
Values are examples. Taste, temperature, and produce freshness matter.
This calculator uses a weight-based salinity definition: salinity% = salt / (salt + water) × 100.
Solving for salt gives: salt = water × p / (1 − p), where p = salinity% / 100.
Water mass is estimated from volume using ~1 g/mL. Teaspoon conversions are approximate because grain size changes packing.
- Choose a planning mode: water volume or jar set.
- Select a salinity, usually 2–5% for most ferments.
- Pick a salt type to improve kitchen conversions.
- Optionally add sugar for flavor or faster browning.
- Press calculate, then export your mix as needed.
Why weight-based brine matters
Brine strength is best expressed as percent by total solution weight. This method stays accurate across jar sizes and unit systems, because water volume can vary with temperature and measuring tools. A 3.0% brine means three grams of salt for every 97 grams of water, producing a predictable environment for lactic acid bacteria.
Selecting a salinity range for vegetables
Most garden ferments perform well between 2% and 5% salinity. Lower levels speed fermentation but can soften texture, especially in cucumbers and beans. Higher levels slow activity and can preserve crunch, yet may require longer time to develop acidity. Use 2.0–2.5% for shredded or finely cut produce, and 3.0–4.0% for whole or chunky pieces.
Planning brine volume for jar sets
Jar planning reduces waste by estimating how much liquid you actually need. Fill percentage accounts for headspace, while an extra margin helps with spills and topping off during the first days. The displacement option adds a buffer when jars are packed tightly, which often increases the liquid needed to keep produce fully submerged.
Understanding kitchen conversions and limits
Teaspoon and tablespoon estimates depend on salt crystal size and how it settles in a spoon. Fine salt can weigh roughly double coarse salt per teaspoon. For consistent batches, weigh salt in grams whenever possible. If you must use spoons, keep the same salt brand and measure level, not heaped, to reduce drift.
Practical workflow for safe fermentation
Dissolve measured salt in clean water, then pour until vegetables are covered. Use a weight to prevent floating, and keep the brine line above the produce. Ferment within a moderate room range, burp jars if needed, and taste regularly. Exporting CSV or PDF records supports repeatability across harvest seasons and makes scaling recipes straightforward. Aim for chlorine-free water when possible, since chlorine can slow microbes. If your tap water is chlorinated, let it stand uncovered overnight or use filtered water. Record batch date, salinity, and temperature for comparisons next harvest cycle.
What salinity should I use for cucumbers?
For cucumber pickles, many gardeners choose 3% to 4%. This range helps keep texture firmer while allowing steady fermentation. Adjust based on temperature and desired sourness.
Does sugar change the salt calculation?
Yes. If you add sugar, it contributes to total solution weight. The calculator treats sugar as an optional percentage, so the salt target stays tied to the overall mix.
Can I use iodized table salt?
You can, but many prefer non-iodized salt for cleaner flavor and fewer additives. If using iodized salt, weigh in grams to avoid conversion errors.
Why does jar fill percent matter?
Headspace leaves room for bubbling and expansion. If you plan brine for 100% fill, you often over-mix. Fill percent and extra margin better match real jar conditions.
What if my vegetables float above the brine?
Floating increases mold risk. Add a fermentation weight, a small food-safe lid insert, or a clean leaf barrier. Top off with brine so all produce stays submerged.
How long should I ferment garden vegetables?
Timing varies by temperature, cut size, and salinity. Many ferments taste good in 3 to 10 days, while others improve over weeks. Taste daily and refrigerate when the flavor suits you.