Fermentation Brine Calculator

For most vegetable ferments, a salt concentration of 2% to 3% by weight works best. The USDA recommends 2.25-2.5% for sauerkraut specifically, as this creates an environment where beneficial Lactobacillus bacteria thrive while inhibiting harmful pathogens.

Use 2-2.5% for standard fermentation, or up to 3.5% for crunchier vegetables and longer storage. Going below 2% is not recommended as it may allow unsafe bacterial growth and result in soft texture.

Your ferment is ready when it tastes pleasantly tangy and sour to your preference. Most vegetables reach good flavor in 7-14 days at room temperature.

Visual signs include: bubbling has slowed or stopped, the brine is cloudy (this is normal and good!), and vegetables have changed color slightly. For safety confirmation, test the pH—it should be below 4.6, ideally around 3.5-4.0.

A thin, white, flat or slightly wrinkled film is likely Kahm yeast, which is harmless but can affect flavor. Simply skim it off with a clean spoon and continue fermenting.

However, if you see fuzzy, raised spots that are green, black, or pink, that's mold—discard the entire batch. Kahm yeast is flat and matte; mold is fuzzy and three-dimensional. When in doubt, throw it out.

Mushy ferments usually result from: too-warm temperatures (ferment at 60-70°F/16-21°C—above 75°F/24°C causes softening per USDA guidelines), too little salt (use at least 2%), or fermenting too long at room temperature.

For crunchier results, add a tannin source like grape leaves, oak leaves, or horseradish leaves. Also, use the freshest vegetables possible—older produce has weaker cell walls. Move to the refrigerator once you're happy with the flavor.

Always weigh your salt for consistent results. Different salts have vastly different densities—1 tablespoon of fine sea salt weighs about 18g, while 1 tablespoon of coarse kosher salt weighs only 9-15g depending on brand.

Using weight (grams or ounces) ensures you get the exact percentage needed for safe, successful fermentation every time, regardless of which salt you use.

Tap water containing chlorine or chloramine can inhibit fermentation by killing beneficial bacteria. If your tap water is heavily treated, either use filtered water, let tap water sit uncovered for 24 hours (to off-gas chlorine), or boil and cool it.

Some fermenters use tap water successfully—it depends on your local water treatment. If your ferments aren't bubbling or seem sluggish, try switching to filtered or spring water.

Once fermented to your taste, refrigerate immediately to slow down fermentation. In the fridge (35-40°F/2-4°C), properly fermented vegetables can last 4-9 months or longer, though texture and flavor will continue to evolve slowly.

Always keep vegetables submerged under brine, even in the fridge. If you notice off smells, colors, or fuzzy mold growth at any point, discard the batch.

Blue or green garlic is completely normal and safe! This color change occurs when sulfur compounds in garlic react with trace copper in water or with the acidic environment created during fermentation.

It doesn't affect flavor or safety. The color may fade over time or remain. Fresh, young garlic is less likely to turn blue than older, stored garlic.

Dry salting is used for vegetables that release enough liquid to submerge themselves when salted and massaged (like cabbage for sauerkraut or kimchi). You add salt directly to shredded vegetables and pack them tightly.

Brine fermentation is used for whole or large-cut vegetables (like pickles or carrot sticks) that don't release enough liquid. You dissolve salt in water to create a brine, then submerge the vegetables in it.

Don't panic! Bubbling varies significantly between ferments. Some bubble vigorously, others are subtle. Temperature is often the cause—fermentation slows dramatically below 65°F (18°C). Try moving to a warmer spot (68-75°F / 20-24°C).

Other factors: too much salt slows fermentation, chlorinated water may inhibit bacteria, or your jar may not be airtight enough to trap visible bubbles. Taste after 5-7 days—if it's getting tangy, fermentation is working even without visible bubbles.