Dry salting calculator

Enter your own vegetable mass and recipe percentage. No salt level is recommended.

Method and limitations

Salt = vegetable mass × salt percentage / 100. All masses are in grams. The percentage is relative to vegetables before adding salt, not the final mixture. Use your own recipe percentage; this calculation does not validate a recipe or establish safe fermentation conditions.

Sources

No external reference is documented for this calculation; its method and limitations are described above.