Get exact salt and water measurements for lacto-fermentation, vinegar pickling, and meat curing brines — scaled to any volume.
A 2% brine (by weight) is ideal for sauerkraut and kimchi using the dry-salt method. A 3% brine works well for cucumber pickles and most vegetables in a wet brine. Use 5% for long ferments, olives, or hot climates where fermentation moves quickly.
No — iodine in table salt inhibits the beneficial lactobacillus bacteria you're trying to cultivate. Use kosher salt, sea salt, or pickling salt for ferments. Note that different salts have very different densities — always weigh salt rather than measuring by volume for accuracy.
Lacto-fermentation uses salt to create an anaerobic environment where beneficial bacteria produce lactic acid, preserving the food and creating probiotics. Vinegar pickling uses acetic acid (vinegar) to acidify food directly. Lacto-fermented pickles have probiotics and a more complex flavor; vinegar pickles are quicker and more shelf-stable without refrigeration when canned.