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Fermentation table

Vegetables​

  • Dry-salt method: 1.5-2 percent weight of veggies
  • Brine method: 3-5% of weight of water+veggies.
    • Less salt for softer veggies.
    • More salt if you intend to preserve the food for a longer time.
  • 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