AIVOSYS Brine & Kraut Calculator

Brine & Kraut Calculator

2%Onion, Broccoli, Cauli, Carrot, Potato, Cabbage 3.5%Cucumber 5%Pepper 10%Pepper mash
US Cup 240 ml UK Cup 250 ml US Pint 473 ml UK Pint 568 ml US Quart 946 ml UK Quart 1137 ml US Gallon 3785 ml UK Gallon 4546 ml Liter 1000 ml

Salt (grams)

0.00 g

Water (ml)

0

US tsp

0.00

US tbsp

0.00

UK tsp

0.00

UK tbsp

0.00

% Salt

0.0%

Mode

Brine

Step-by-step (2% salt)
  1. Weigh cabbage (e.g., 1000 g).
  2. Salt = weight × 2% → 20 g.
  3. Slice, add salt, and massage until brine forms.
  4. Pack tightly; keep cabbage fully submerged.
  5. Ferment at room temp 7–10 days (cooler = longer).
  6. Taste daily from day 5; refrigerate when you like it.
Troubleshooting
  • White film (Kahm yeast): harmless—skim; ensure submersion.
  • Fuzzy/colored mold: discard; usually exposed to air.
  • Soft kraut: too warm or too little salt; target 2% and cool place.
  • Bad/rotten smell: discard. Normal = sour/tangy, sulfurous early.
Formulas: Brine salt (g) = water (ml) × % ÷ 100. Kraut salt (g) = cabbage (g) × % ÷ 100. Spoon conversions (approx.): US tsp 4.9 g, UK tsp 4.06 g, US tbsp 14.75 g, UK tbsp 12.24 g.