get FermentCalc

Sauerkraut Calculator

Enter your prepared cabbage weight and a salt percentage to get exactly how much salt to massage in, how much finished kraut to expect, and how much jar space it will fill.

g

Weigh after trimming and shredding. The percentage applies to the prepared weight, and the coarse outer leaves you compost count toward the difference.

%

2% is the classic safe rate for sauerkraut, 1.5% suits warm kitchens where fermentation races, and 2.5% holds up better in warm storage rooms. Stay inside 1.5-2.5% for reliable, crunchy kraut.

Note the date, cabbage source or any tweaks for this batch - the note is saved on this device only and is not part of the calculation.

Results

Salt to massage in
40g
Finished kraut (estimated)
1,800 g
Jar space needed
1.64 L

How the sauerkraut math works

Salt is weighed as a percentage of the prepared cabbage: grams of salt = cabbage grams x percentage / 100. Fermentation consumes roughly 10% of the mass, so the finished kraut estimate is cabbage weight x 0.9. Pressed kraut packs about 1.1 kg per liter, which gives the jar volume the batch will fill.

salt (g) = cabbage (g) x pct / 100; finished (g) = cabbage x 0.9; jars (L) = finished / 1100

Planning a brined batch instead of dry-salted kraut? The brine calculator sizes salt by water weight or total weight, and the jar capacity calculator works out how much a specific jar actually holds.

Frequently asked questions

What salt percentage should I use for sauerkraut?

2% of the prepared cabbage weight is the classic, well-tested rate. Drop toward 1.5% in warm kitchens where a fast ferment suits the flavor, and rise toward 2.5% when the batch will sit somewhere warm for storage. Below about 1.5% unwanted bacteria and molds get a foothold; above 2.5% the ferment turns sluggish and the kraut stays overly salty.

How much kraut will 2 kg of cabbage make?

Expect roughly 1.8 kg of finished kraut from 2 kg of shredded cabbage, because fermentation and pressing drive off about 10% of the mass. Packed at about 1.1 kg per liter, that fills a 1.5-2 liter jar with room left for the weight and brine above the vegetables.

Why is my finished kraut lighter than the cabbage I started with?

Salt pulls water out of the cabbage and the lactic acid bacteria consume sugars over weeks of fermentation, so a net loss near 10% is normal. Much of what looks lost is the liquid pooled around the shreds; keep everything submerged and the batch is fine.