Recommended starting ranges for common lacto-ferments
| Ferment | Starting brine | |
|---|---|---|
| Fermented cucumbers (pickles) | 3.5-5% | % of water |
| Hot peppers / pepper mash | 2-5% | % of water |
| Quick ferments (green beans, cauliflower, carrots) | 2-3% | % of water |
| Sauerkraut and pounded vegetables | 2-2.5% | % of veg |
| Whole vegetables in warm weather | 5-10% | % of water |
| Olives | 8-10% | % of water |
Consensus starting points from USDA and standard fermentation references. Taste as you go - and verify low-acid recipes against a tested source.
