Vegetable fermentation salt ratio: how to make the right brine

Should you use 2%, 3% or 5% salt? The correct vegetable fermentation salt ratio depends on the type of vegetable, how it is cut and whether it ferments in its own juice or in added brine, on the temperature and personal taste.

What does a salt in vegetable fermentation

Salt supports lactic acid bacteria, slows unwanted microorganisms and helps vegetables stay crunchy. Always use non-iodized fine sea salt and measure it with a kitchen scale.

Too much or too little salt

The right salt ratio is essential for successful vegetable fermentation. It creates favourable conditions for lactic acid bacteria while helping preserve vegetables and fruits.

Too much salt can slow down or prevent lactic acid fermentation. Too little can cause overly fast fermentation, soft vegetables, excessive yeast activity and unpleasant flavours.

New to fermentation? Visit our Vegetable and fruit fermentation Learn Centre to learn how fermentation works, or follow our Beginner’s guide to fermenting vegetables and fruits for instructions.

Three ways to calculate the salt ratio

Before calculating, check whether the percentage refers to the weight of the vegetables, the combined weight of vegetables and water, or the weight of water alone.

1. Salt based on the weight of vegetables

Use this method for shredded or grated vegetables that release enough liquid to ferment in their own juice. It is commonly used for cabbage and some types of kimchi.

Example:

1,000 g cabbage × 2% = 20 g salt

Mix the salt into the vegetables, massage them and pack them tightly into the jar. The released juice should completely cover the vegetables.

2. Salt based on the weight of vegetables and water

Use this method for chopped vegetables that do not release enough liquid, such as beetroot cubes, cauliflower or mixed vegetables.

Example:

700 g vegetables + 500 g water = 1,200 g
1,200 g × 3% = 36 g salt

Dissolve the salt in the water and pour the brine over the vegetables.

3. Salt based on the weight of water

This method is often used for whole vegetables and larger pieces, such as whole cucumbers, radishes, peppers or dense root vegetables.

These recipes often require a stronger fermentation brine because the liquid released by the vegetables gradually dilutes it.

Approximate salt ratios for vegetable fermentation

These salt ratios are general guidelines. For the best results, follow a tested recipe for the vegetable you are fermenting.

Find your next fermentation recipe

Explore our open vegetable fermentation recipes in the Learn Centre,

or discover exclusive recipes created with fermentation specialists in Kefirko Club.

Salt and temperature

Warm temperatures speed up fermentation. If a recipe provides a salt range, you can use its upper end in warmer conditions to slow the process slightly.

Salt and texture

A higher salt concentration may also help vegetables stay crunchier. It can be suitable for vegetables and fruits containing more sugar, as they tend to ferment faster.

Keep vegetables below the brine

The correct salt ratio only works when the vegetables remain fully submerged in the brine throughout fermentation. The brine creates the conditions needed for lactic acid fermentation, while keeping vegetables away from air.

Use a glass weight or pressing spring to keep everything below the brine and reduce the risk of surface yeast or mould.