I expect I’ll make some adjustments to this, as this results in a ~5% brine that’s a little too salty for my taste.

This basic brine was taken from Mastering Fermentation.

For the salt, any straight salt that excludes iodine or anti-caking agents is suitable. This would include coarse or fine grained kosher salt, pickling salt, or sea salt. Most recently I got a jar of Himalayan sea salt because it was the only thing I could find and it worked well, aside from imparting a pink colour to the brine and the yeast produced during fermentation.


Amt Ingredient
2 C Distilled water
1 1/2 T Pickling salt or equivalent


  1. Combine water and salt in a pot and boil until dissolved.