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Brine Solution

To get the correct culture within your krauts, it’s important to ensure your ratio of salt and water is correct. You’ll learn to prepare both 3% and 5% brine solutions using simple measurements that work for any batch size.

Makes 1 cups | Active Time: 45 minutes | Total Time: 45 minutes
Chef's Notes

If you don’t need a full liter of brine solution, use either 2 tsp per cup for a 3% solution or 3 tsp per cup for a 5% solution.

Step 1: Preparing the Brine
  • 30 g salt per L water (or 1 oz salt per qt) for a 3% solution
  • 50 g salt per L water (or 1 1/4 oz salt per qt) for a 5% solution

Heat water in a non–reactive pan, add salt, and stir until dissolved. Cool thoroughly before using.

The 5% solution is perfect for most fermenting applications, whereas the 3% is less salty and will help encourage a faster ferment.

Brine solution is used when a bit of extra liquid is needed to keep the ferment submerged to anaerobic fermentation.

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