Ferment salt calculator
Paste the recipe. The ingredients on their own are enough. Savvy works out the salt as a percentage of the vegetables, or of the brine when the vegetables sit in one.
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Ferment salt is the salt as a percentage of the vegetables, or of the brine.
In a dry-salted ferment, such as sauerkraut, the salt is measured against the vegetables alone. In a brined ferment, such as pickled cucumbers, the vegetables sit in a liquid, and the salt is measured against the whole brine instead.
Savvy reads which kind it is from the recipe. A separate liquid line, such as water, makes it a brined ferment.
The salt’s weight is divided by the weight of the vegetables, or of the brine.
Savvy puts every line into grams and adds up the salt. For a dry-salted ferment it divides by the weight of every vegetable. For a brined ferment it divides by the weight of the whole brine: the liquid, the salt and everything else dissolved in it.
- 2000 gCabbage
- 40 gFine sea salt
40 g ÷ 2000 g vegetables = 2% salt to vegetables
Vegetables are weighed before salting, not after.
Salt draws water out of vegetables. A weight taken after salting and draining is lower than the weight that was salted, so the percentage reads higher than the salt that went in.
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Savvy takes a recipe however it arrives — a link, a video, a photograph of a notebook page — and gives it back clean, weighed, and ready to scale. The numbers come out of the recipe, not out of a form.
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