Vegetables
- Dry-salt method: 1.5-2 percent weight of veggies
- Brine method: 5 percent weight of water
- Grains: 1½-2 percent weight of dry grains
Meats
- Dry-cured meats: 6 percent weight of meat
- Brined meats: 10 percent weight of water,* plus 5 percent sugar