How do I calculate salt for sauerkraut?

Multiply the prepared cabbage weight by the selected salt percentage. For example, 1,000 grams of cabbage at 2% requires 20 grams of salt.

Should I weigh cabbage before or after removing the core?

Weigh the cabbage after removing damaged outer leaves and the core, so the calculation uses only the cabbage that will enter the ferment.

Research-tested recipes specify canning or pickling salt. A digital scale is more consistent than measuring salt by volume.

← All calculatorsDRY-SALTED FERMENTATION

Weigh your prepared cabbage, choose a salt percentage, and get the exact salt amount for your batch.

THE SIMPLE FORMULA

Dry salting draws liquid from shredded cabbage, creating its own brine. This differs from mixing a separate water brine.

EXAMPLE 01

750 g × 2% = 15 g salt

Enter only the prepared cabbage that will go into the vessel.

EXAMPLE 02

5 lb × 2% ≈ 45.4 g salt

Official tested recipes may specify salt by volume; follow their exact proportions when using them.

COMMON QUESTIONS

When should I weigh the cabbage?

Weigh it after removing the core, damaged outer leaves, and any other parts that will not enter the ferment.

Is this the same as a water-brine calculation?

No. Sauerkraut is usually dry salted: salt is calculated from the cabbage weight and the cabbage releases its own liquid.

Why should I use a scale?

Salt crystal sizes vary, so equal spoonfuls can contain different weights. A scale makes percentage calculations consistent.