2.0% Equilibrium Lacto Brine

This is the default submerged-brine formula for cool-to-moderate rooms and short-to-medium ferments. At 2.0% equilibrium, lactic acid bacteria (LAB) start fast and the jar sours briskly — the trade-off for that speed is a thinner safety margin, so reserve it for 18–20 °C / 64–68 °F and pull the batch to the fridge the moment it hits your target acidity. For anything warmer or longer, step up to the 3.0% brine.

Characteristics

Property	Value
What it is	All-purpose submerged-vegetable equilibrium brine
Salt % (EQ, by weight)	2.0% of vegetable + water
Target finished pH	3.4–4.0
Fermentation temp	18–20 °C / 64–68 °F
Typical timeline	5–10 days
Best for	Crunchy quick pickles, cucumbers, radish, beans, cauliflower

The formula (ratios)

Equilibrium salt is 2.0% of the combined vegetable + water weight — never water alone. Pack the jar, top with water, then pour that water off to weigh it; the vegetable and water together are your base.

salt_g = (veg_g + water_g) × 2.0 / 100

Verify: 400 g veg + 600 g water = 1000 g base → 1000 × 0.02 = 20 g salt.

Scaling table

Grams per component at 2.0% EQ. Veg:water is shown ~40:60 for a typical packed jar; your exact split varies with how tightly you pack, which is why salt is sized against the total.

Component	1 Jar (~1 L)	2 Jars (~2 L)	1 Crock (~5 L)	6 Crock (~30 L)
Vegetable	400 g	800 g	2,000 g	12,000 g
Water	600 g	1,200 g	3,000 g	18,000 g
Base (veg + water)	1,000 g	2,000 g	5,000 g	30,000 g
Salt (2.0%)	20 g	40 g	100 g	600 g

Calculated values

EQ salt %: 2.0% of veg + water (the master variable; see Salt Percentage).
Target finished pH: 3.4–4.0, well under the 4.6 botulism line. Confirm with a calibrated meter — taste is never a safety test.

Variations

Firmer pickles: add a tannin source (one grape, oak, or black-tea leaf per jar) and ferment cool.
Hotter room: above 22 °C, move to the 3.0% brine for margin.
Spiced: garlic, dill, mustard seed, and peppercorn go in at pack time without changing the salt math.