Calculate the exact amount of salt needed for dry-salted ferments like sauerkraut, kimchi, and other shredded or sliced vegetable ferments where the vegetables create their own brine.
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Dry salting means sprinkling salt directly on shredded or sliced vegetables and then massaging it in. The salt draws water out of the vegetables through osmosis, creating a natural brine. Unlike brine-based fermentation where you make a separate salt water solution, dry salting relies on the vegetable's own moisture.
The standard ratio for sauerkraut is 2% salt by weight of the vegetables. This means for every 1000 grams (about 2.2 pounds) of shredded cabbage, you add 20 grams of salt. Learn more about salt types and calculations in our complete salt guide.
Always use a kitchen scale for consistent results. Measuring salt by volume (teaspoons or tablespoons) is less precise because different salt types have very different crystal sizes. Fine sea salt measures quite differently from coarse kosher salt by volume, even when the actual salt content is identical by weight.
Use salt without additives. Avoid table salt with iodine or anti-caking agents, as these can interfere with the fermentation process. Pure sea salt, kosher salt, or Himalayan pink salt all work well.