This tool calculates the appropriate salt and water ratios for fermenting vegetables. It supports different vegetable types and preservation methods, and provides guidance on fermentation time, temperature, pH, and salinity.
Start with your values, or try a preset.
Enter Vegetable Type, Preservation Method, Total Vegetable Weight, Salt Percentage, and Desired Salinity in the units shown.
Read Estimated pH Level, Optimal Temperature, Fermentation Time, Amount of Water, Amount of Salt, and Salinity Achieved in the results panel. Results update as you change the inputs.
Choose a preset to load an example, then adjust the values for your situation.
See the inputs and their calculated results.
Vegetable Type: Cabbage; Preservation Method: Traditional Fermentation; Total Vegetable Weight: 2,000 grams; Salt Percentage: 2.5; Desired Salinity: 2.5 %
Estimated pH Level: 4.75; Optimal Temperature: 18 celsius; Fermentation Time: 21 days; Amount of Water: 1,950 grams; Amount of Salt: 50 grams; Salinity Achieved: 2.5 %
Vegetable Type: Cucumbers; Preservation Method: Quick Pickling; Total Vegetable Weight: 1,500 grams; Salt Percentage: 3.5; Desired Salinity: 3.5 %
Estimated pH Level: 4.25; Optimal Temperature: 22 celsius; Fermentation Time: 7 days; Amount of Water: 1,447.5 grams; Amount of Salt: 52.5 grams; Salinity Achieved: 3.5 %
Vegetable Type: Carrots; Preservation Method: Traditional Fermentation; Total Vegetable Weight: 1,000 grams; Salt Percentage: 2; Desired Salinity: 2 %
Estimated pH Level: 5; Optimal Temperature: 18 celsius; Fermentation Time: 21 days; Amount of Water: 980 grams; Amount of Salt: 20 grams; Salinity Achieved: 2 %
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