This is a handout created for a Master Food Preserver workshop on lacto-fermentation. It describes the (mostly simple) math needed to calculate a desired concentration of salt brine for vegetable fermentation. It also includes some conversions from metric to US units.
UC ANR is committed to providing an accessible and inclusive web experience for all users. If you encounter an accessibility barrier on this or need content in an alternative or remediated accessible format, please contact anraccessibility@ucanr.edu.
