Dry salting or brine
Shredded vegetables are dry-salted and make their own brine. Whole or chunked ones are covered with a brine you make. What changes is what the salt is measured against.
6 min read First steps Reviewed October 27, 2026 29 facts, each with its source
Two ways to salt
There are two main techniques for fermenting vegetables: dry salting and brining1. The rule for choosing is simple. Shredded or chopped vegetables are salted directly; whole or chunked ones are covered with brine2.
Both aim for the same thing: vegetables covered by a salty liquid, with no air. What changes is where that liquid comes from and, with it, what the salt is measured against.
Dry salting: the vegetables make their own brine
Chopped or shredded vegetables are mixed with salt and release their own juice5. With so much cut surface, the salt draws the water out quickly. That juice is the brine: no water is added.
Here's how:
- Weigh the vegetables once cut and work out the salt on that weight.
- Mix them with the salt and let them rest for 20 to 30 minutes so the juice starts to come out6.
- Massage them with your hands: it speeds things up7. It usually takes 10 to 15 minutes to draw out enough liquid to cover them8.
- Pack them into the jar, pressing firmly until the salt brings the juice out9. That juice covers the vegetables and starts the fermentation10.
If there still isn't enough juice, make brine11. The NCHFP sauerkraut recipe uses boiled and cooled brine with 1½ tablespoons of salt per quart of water12: with fine salt, close to 3%. If you make it at the same percentage as the vegetables, the total salt doesn't change.
Brine: you supply the liquid
Here the salt is dissolved in water before it goes over the vegetables13. It is the method for whole or chunked vegetables14, which don't release enough juice on their own. It covers the vegetables better, which lowers the risk of the fermentation failing15.
A quart jar takes about 1 pound of vegetables and 2 cups of brine16: roughly 450 g and half a liter. Pack the vegetables tightly and pour in brine until they are covered.
What the salt is measured against
In both methods salt is a percentage of weight, but not of the same weight:
- Dry-salted, of the cut vegetables: 1% is 10 g per kilo17.
- In brine, of the water: 1% is 10 g per liter18.
In a brine, the math is done on the water you weigh, not on the finished brine. 5% is 50 g in a liter of water; of the 1,050 g of brine that makes, that is 4.8%. Some calculators work on the brine instead: the difference is small, but it is worth knowing which one you are using.
The usual figures are 3% for shredded vegetables and 5% for large pieces19. Older recipes give it in teaspoons: standard brine is 1 teaspoon of salt per cup of water and works for most vegetables20, while watery vegetables such as cucumbers or peppers need twice that21. With a fine salt weighing about 285 g per cup22, that comes to roughly 2.5% and 5%.
Fervida defaults to 2.5% for dry salting, within a 2 to 3% range, and 5% for brine, within a 2.5 to 5% range. Tested recipes fall between 2 and 10%23, and reducing salt is not safe24: Fervida won't work out anything below 2% for either method. That is a house rule.
Try it with your cabbage
Dry-salted
In rangeAt 2.5%, within the range the guides use.
Why a 5% brine doesn't come out saltier
5% looks like twice 2.5%, but in the jar it isn't. Over time, salt from the water moves into the vegetables and water from the vegetables moves into the brine, until everything is equally salty. As the vegetables release liquid, the salt percentage drops25.
| One-liter jar | Salt | Measured against | Salt over the whole jar |
|---|---|---|---|
| 950 g shredded cabbage, dry-salted at 2.5% | 24 g | The cabbage | 2.5% |
| 450 g cucumbers and 500 g water, brined at 5% | 25 g | The water | 2.6% |
They carry almost the same salt. So if you use an online calculator, check what it measures against: some give the percentage of the whole jar, vegetables plus water. Fervida gives it against the water, as the sources it cites do.
Kimchi has its own method in Fervida: the salt is measured against all the vegetables, and the final salt lands between 2 and 5%26.
Which one to choose
| Dry salting | Brine | |
|---|---|---|
| Cut | Shredded, thin strips or chopped | Whole or in chunks |
| Salt is measured against | The vegetables | The water |
| The liquid comes from | The vegetables themselves | The water you add |
| In Fervida | 2.5% (2 to 3%) | 5% (2.5 to 5%) |
| What it takes | Massaging and packing | Keeping everything from floating |
| To start with | Homemade sauerkraut, Salvadoran curtido | Fermented dill pickles, brine-fermented carrots with ginger |
If you are unsure about a vegetable, think about the cut. Grated carrot is dry-salted; carrot sticks go in brine.
Common mistakes
- Liquid that doesn't cover. Vegetables must stay 1 to 2 inches (2.5 to 5 cm) under the brine27. Anything that floats and pokes out can spoil28, so put a weight on top.
- Measuring salt by the spoonful. Each salt takes up a different volume depending on its grain29. Weigh it, and weigh the vegetables or the water too.
- Working out the brine on the jar. In brine, the salt goes against the water, not the vegetables or the total.
- Cutting the salt so it tastes less salty. You don't go below the minimum. If you want it milder, rinse it before serving.
Where every number comes from
Every number in the text leads to its figure: the exact sentence from the official guide it comes from, in its own language.
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1
There are two main techniques: dry salting and brining
“There are two main fermenting techniques: dry salting and brining.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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2
Brine for chunks; salt mixed straight into shredded vegetables
“Liquid brines are usually used for fermenting chunks, whereas salt is directly mixed with shredded or minced foods like sauerkraut.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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3
Dry salting suits chopped or shredded produce, such as sauerkraut, kimchi or grated carrots
“Dry brines (also called direct or dry salting) are good for finely chopped or shredded produce, like sauerkraut, kimchi and grated carrots.”
University of Minnesota Extension · Preserving food at home: Fermentation (reviewed 2026) · read on October 25, 2026
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4
Brine suits whole or chunked produce, such as pickles, carrot sticks or peppers
“Wet brines work well for produce that is fermented whole or in large chunks, such as cucumber pickles, carrot sticks, peppers for sauce”
University of Minnesota Extension · Preserving food at home: Fermentation (reviewed 2026) · read on October 25, 2026
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5
In dry salting, chopped or shredded vegetables are mixed with salt and release their juice
“The dry salting method mixes finely chopped, sliced, or shredded vegetables with salt and allows them to macerate to release their juices.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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6
You can let it rest 20 to 30 minutes so the juice comes out
“After mixing in the salt, you may want to leave the mixture for 20-30 minutes to allow for natural juice extraction.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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7
Massaging the vegetables speeds things up
“Massaging the vegetables helps to speed up the process”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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8
It takes 10 to 15 minutes to draw out enough liquid
“This step in the process usually takes 10-15 minutes to get enough liquid pulled out to cover the vegetables in the fermentation vessel.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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9
Pack firmly until the salt draws out the juice
“Pack firmly until salt draws juices from cabbage.”
National Center for Home Food Preservation (USDA, University of Georgia) · Sauerkraut · read on October 20, 2026
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10
The juice covers the vegetables and starts the fermentation
“Juices will be released, which submerges them and starts the healthy fermentation process.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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11
If there isn't enough juice to cover them, make brine
“If there isn’t enough brine to cover the vegetables from dry salting, make your own.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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12
If the juice doesn't cover the cabbage, boiled and cooled brine
“If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).”
National Center for Home Food Preservation (USDA, University of Georgia) · Sauerkraut · read on October 20, 2026
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13
In brining, salt is dissolved in water before it goes over the vegetables
“Mixing salt and water to form brine before adding to the vegetables.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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14
Brine is used when vegetables are left whole or in chunks
“The process of brining is used when the vegetables are going to be left whole or in chunks.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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15
Brine covers better and lowers the risk of a failed fermentation
“This technique can allow for better coverage of the vegetables which lessens the risk of fermentation failure and is best for whole or quartered pieces.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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16
A quart jar takes about 1 pound of vegetables and 2 cups of brine
“Plan on using about 1 pound of vegetables per 1-quart jar and about 2 cups of brine.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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17
Dry-salted, 1% is 10 g per kilo of vegetables
“1% by weight = 10 g / kg shredded food”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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18
In brine, 1% is 10 g per liter of water
“1% solution = 10 g / L liquid”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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19
Usually 5% for large pieces and 3% for shredded
“Generally 5% salt concentrations are used for large vegetables (cucumbers and carrots) and a 3% concentration is used for shredded vegetables (cabbage).”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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20
Standard brine works for most vegetables
“Standard brine strength is 1 teaspoon salt per cup of water, which works well for most vegetables.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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21
Watery vegetables need a brine twice as strong
“Vegetables with a high water content, such as cucumbers or peppers, require a stronger brine, about 2 teaspoons salt per cup of water.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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22
A cup of fine salt weighs about 285 g
“If it doesn’t specify Kosher salt, 285 g / cup is close.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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23
Tested recipes range from 2 to 10%
“Tested recipes will fall between 2% and 10% brine concentrations.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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24
Reducing salt is not safe
“It is unsafe to reduce salt in lactofermented vegetables.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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25
As the vegetables release liquid, the salt percentage drops
“As fluids are released from cells, the percentage of salt decreases in the fermentation.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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26
Kimchi's final salt is 2 to 5%
“the final salt concentration ranges from 2-5%”
Colorado State University Extension · Understanding and Making Kimchi (2025) · read on October 20, 2026
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27
Vegetables stay 1 to 2 inches under the brine
“Cabbage and cucumbers must be kept 1 to 2 inches under brine while fermenting.”
National Center for Home Food Preservation (USDA, University of Georgia) · Suitable Containers, Covers, and Weights for Fermenting Food · read on October 26, 2026
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28
Vegetables that float and poke out can spoil
“Fermenting vegetables may float to the surface and poke up out of the brine where they may spoil.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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29
Each salt takes up a different volume; weighing is more accurate
“Many recipes use volume measurements for salt, but salt varies between types based on the size of the granules. Weighing salt is more accurate.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026