Why Salt Matters
Salt serves multiple critical functions in fermentation:
- •Creates an environment where harmful bacteria can't survive
- •Allows beneficial lactic acid bacteria to thrive
- •Draws moisture from vegetables (for dry salting)
- •Affects texture and crunch
- •Slows fermentation for flavor development
Recommended Salt Percentages
For brine ferments:
- •Standard: 2-3% salt by weight of water
- •Quick ferments: 3-5% for faster results
- •Long ferments: 2% for slower, complex flavors
For dry salting (sauerkraut):
- •2% salt by weight of vegetables
- •Example: 20g salt per 1000g cabbage
Types of Salt to Use
Best choices:
- •Sea salt (unrefined)
- •Kosher salt
- •Himalayan pink salt
- •Pickling salt
Avoid:
- •Table salt (contains iodine and anti-caking agents)
- •Salt with additives
- •Iodized salt (can inhibit fermentation)
Calculating Salt Amounts
For brine (2% solution):
- •1 liter water = 20g salt
- •1 quart water = 19g salt
For dry salting:
- •Weigh vegetables
- •Calculate 2% of that weight
- •That's your salt amount