Use pure salt with no anti-caking agents or iodine (sea salt, pickling salt or kosher salt). Kosher salt weighs less per spoon (about 4.8 g per teaspoon Morton, 2.8 g Diamond Crystal, against 6 g for fine salt) - weighing is the safe way. For a submerged-brine ferment, weigh both the vegetables and the water you pour over them.

A calculator, not a tested recipe: follow tested proportions and never cut back on the salt (US National Center for Home Food Preservation). If a ferment shows signs of spoilage, do not eat it.

Free tool by Plantvale