Dry-Salt Calculator

For dry-salted ferments — sauerkraut, kimchi, and other shredded-vegetable ferments — salt is a percentage of the vegetable weight only, with no added water. You massage the salt in and the vegetable releases its own brine.

VegetableCabbageCucumberCarrotNapa cabbageChili pepperGreen beanRadish/DaikonBeetGarlicGinger

Recommended 1.8–2.5% · High — stays crisp; classic dry-salt

Salt typeFine sea saltPickling/canning saltDiamond Crystal kosherMorton kosherTable salt (iodized)Coarse sea saltHimalayan pinkGrey sea salt (sel gris)

99% NaCl · Default. Pure, dissolves fast.

Vegetable (g)

Target salt (% by weight)

1.80%2.00%2.25%2.50%

20.2g

Fine sea salt to weigh

In range

20.0g

pure NaCl

2.00%

of vegetable weight

Dry-salt method (sauerkraut, kimchi): salt is a percentage of the shredded vegetable weight only. Massage in, pack tightly, and let the vegetable release its own brine. Keep everything submerged.

How it works

salt_g = vegetable_g × (target% / 100)

This is the total-weight basis, distinct from the equilibrium-brine method used when you submerge vegetables in a separate brine. Sauerkraut runs 1.8–2.25 % of the shredded cabbage weight; kimchi 2–3 %.

Note

After salting, pack the vegetable tightly and weight it down so the released brine rises above the surface. If it doesn’t release enough brine within a few hours, add a little 2 % brine to cover. Keep everything submerged.