My first batches of fermented pickles were made by pouring a salty brine over a jar of packed cucumbers, just like almost all the other online recipes.

Some batches turned out perfect, some moldy. Some of the pickles stayed crispy; others turned to mush.

Have you had a similar experience, Reader?

I wanted to know why, so I started researching and experimenting 👩‍🔬 🔬 and eventually switched to calculating the amount of salt I added based on both the weight of the vegetables packed into my jar and the water in there. 

That simple switch 🔃 made all the difference. Read the details:

​Salt Concentration Chart for Vegetable Pickles​

As with sauerkraut, the bacteria 🦠 responsible for fermentation need a set salt concentration for safe and consistent fermenting.

You can’t consistently ferment crunchy, tangy vegetables by just pouring a salty brine into a jar of packed vegetables. You rarely end up with enough salt.

So, before you get busy with this year's pickle season, 🌶️🥒🥕🧄 discover the secret to fermenting batch after batch of crunchy pickles.

🧂 Calculate salt numbers correctly!

​https://www.makesauerkraut.com/salt-brine-for-pickles/​

As a Fermentation Made Easy! newsletter subscriber, grab my digital gift 🎁 to you for success on this flavorful adventure:

​Click here to download my Total Salt Concentr​ation Chart.

And, if you want extra help on your pickling adventure, check out my In A Pickle! online course. Everything you need to know to stock your fridge with a variety of gut-healthy, crunchy vegetable snacks such as Traditional Giardiniera, Chicago-Style Giardiniera, Jalapeño Slices, Asparagus Spears, Dilly Bean Pickles, and more.

​https://www.makesauerkraut.com/salt-brine-for-pickles/​

Upcoming Mouthwatering Sauerkraut Book Signing Events

Got your calendar handy? If you’re on Vancouver Island, come say hi! I’ll be at Volume One Books in Duncan on Saturday, September 13 from 11 am – 1 pm with bubbly samples, a smile, and a pen ready to sign your copy.

In the Vancouver area? Don’t miss the fun at Vinca’s Kitchen in Ladner Village on Tuesday, September 23—I’ll be doing a live demo, sharing tasty bites, and signing books.

📰 In Case You Missed It...

🥒 Get ready for pickle season with the perfect fermentation weights! Feeling overwhelmed by the myriad of options and conflicting advice on selecting the right fermentation weight for your mason jars? READ

Transform yogurt into cheese Ready for a tangy and delectable yogurt cheese made right in your kitchen? This one-ingredient recipe couldn’t be simpler. Learn how you can use store-bought yogurt to effortlessly craft this creamy delight along with countless ways to season it. READ

⚡ Other Valuable Creators I Follow. Check Them Out!

"Don't ever give up - your last mistake is your best teacher."

That pearl of wisdom comes from Anja Eckert of Our Gabled Home. At our upcoming Fermentation Summit, she’ll be sharing “How to Make a Sourdough Starter the Easy Way—Just Like My German Family Has Done for Generations.” Check her out below:

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Simplifying Sourdough, German Recipes & DIY I am Anja from Our Gabled Home In my once weekly newsletter, I share personal tidbits, all my best tips for making sourdough easy, yummy recipes, and simple ways to save money. I would love to have you in my community! Subscribe​