Salt in the Fermentation Process: Your Guide for Perfect Results

Fermentation - totally trendy and healthy too? Fermentation is an ancient method used around the world to preserve food and increase its nutrients . Every culture has its own traditional fermentation methods and unique foods that reflect its culinary preferences. Whether it's German sauerkraut, Japanese miso, Russian kvass, Korean kimchi or Swedish surströmming.

A crucial factor for the success of this process is the right salt-to-water ratio in the fermentation brine. In this blog post, you'll learn everything you need to know about the perfect fermentation brine and what you need to get started easily .


Why is salt important in fermentation?

It is a multifunctional ingredient that ensures the quality and shelf life of the fermented foods. By creating a controlled environment, salt allows the development of beneficial bacteria, maintains the texture of the vegetables and promotes the formation of lactic acid, which completes the fermentation process.
Salt brings numerous advantages to the fermentation process:


  • Protection against unwanted bacteria: Salt prevents the growth of harmful microorganisms and creates an environment in which beneficial bacteria can thrive
  • Texture preservation : Salt helps to preserve the firmness of the vegetables, so they stay crispy
  • Taste : It contributes to the typical taste of fermented foods

In our e-book on fermentation, you will not only receive further tips and instructions, but also many recipes to try out - perfect for beginners and professionals!


Which salt is suitable for fermentation?

When fermenting, choosing the right salt is important. Sea salt, pickling salt or Himalayan salt are ideal. Avoid iodized or refined salt as it can inhibit the development of beneficial bacteria. In the table you will find detailed information on the right salt for your fermentation:

sea ​​salt / rock salt
Very good because it is unrefined and rich in minerals
Suitable for: sauerkraut, cucumbers, carrots, onions, cauliflower, peppers, beetroot, kohlrabi, garlic, radishes
Not suitable for: tomatoes, zucchini, eggplant, spinach, chard, pumpkin, asparagus, broccoli, fennel, peas
Reason: Contains natural minerals, supports the fermentation of all vegetables without disturbing the process. Ideal for vegetables with medium to long fermentation times.
Himalayan salt
Well suited because it is unrefined and rich in minerals
Suitable for: beetroot, radishes, carrots, cauliflower, broccoli, cucumbers, garlic, onions, kohlrabi, white cabbage
Not suitable for: tomatoes, zucchini, eggplant, pumpkin, fennel, asparagus, chard, spinach, peas, peppers
Reason: Promotes fermentation, especially in harder vegetables such as beetroot and cauliflower. In softer vegetables, it can slow down the fermentation process.
Kosher salt
Well suited because coarse-grained and pure
Suitable for: cucumbers, sauerkraut, carrots, onions, garlic, beans, cauliflower, peppers, beetroot, red cabbage
Not suitable for: tomatoes, zucchini, eggplant, pumpkin, fennel, spinach, chard, asparagus, peas, broccoli
Reason: Coarse grains are ideal for longer fermentation. Not for soft vegetables, as the salt dissolves more slowly and slows down the fermentation process.
Fleur de Sel
Less suitable for fermentation because expensive
Suitable for: -
Not suitable for:
Reason: High price and less effective for longer fermentation. Better than finishing salt, as it does not optimally support the fermentation process.
Pickling Salt
Ideal because it is specially developed for fermentation
Suitable for: cucumbers, onions, beans, garlic, cauliflower, carrots, peppers, beetroot, kohlrabi, radishes
Not suitable for: tomatoes, zucchini, eggplant, pumpkin, fennel, spinach, chard, asparagus, peas, broccoli
Reason: Fine-grained, without additives, ideal for even fermentation, dissolves quickly in water. Supports the fermentation of all harder vegetables.

The optimal salt-to-water ratio

A crucial factor in fermentation is the correct ratio of salt to water. Generally, a salt concentration of 2% to 3% is recommended, depending on the type of vegetable and the desired intensity of the fermentation process.

Here are the effects of different salt concentrations:


  • 0% salt : Ineffective, the vegetables melt.
  • 1% salt : Effective against some harmful microorganisms.
  • 1-3% salt : Creates a good aroma and forms many fermenting microorganisms.
  • 3-5% salt : Allows fermentation , but at the expense of some lactic acid bacteria.
  • 10% salt : No fermentation, just cured food. No formation of microorganisms.

If the content is more than 5%, there is a risk that fermentation will be interrupted. The water used should be filtered so as not to affect the natural bacterial cultures.

fermentation calculator

For the exact amount of salt you can simply use our fermentation calculator. This will help you calculate the optimal salt concentration based on the amount of water and the type of salt. Simply enter the amount of water in liters or the volume of your Lieblingsglas and the type of salt you want . Then select the salt percentage to calculate the amount of salt you need for your fermentation:


fermentation calculator

Information about the type of salt:

Fermentation is not only a great way to preserve vegetables for longer, but also a culinary journey of discovery for every foodie. With the right selection of foods and accessories, and a little patience, you can conjure up probiotic side dishes that give your meals that little extra something. Use our high-quality fermentation set for a successful and easy work and immerse yourself in the world of fermentation.