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Weigh out what is actually going in the jar and the engines do the rest: the salt figure comes from the same Salt Compass model every other tool here uses, the koji stages from the incubator model, and the whole thing fits in a link you can send to somebody. Your ratio, our floors.
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A fermentation recipe is two claims stacked on each other: a ratio, which is a matter of taste and tradition, and a salt level, which is not. This tool keeps them apart on purpose. You own the ratio — change any of it, none of it is sacred. The salt is worked out from your composition and your duration, and it is the one number here you cannot argue down.
- WPS —
- water-phase salt — salt as a share of salt-plus-water, not of the whole batch. It is what the bacteria actually experience, and the ~10% figure that stops C. botulinum is measured in it.
- The acid hurdle —
- a ferment below pH 4.6 is safe on acid instead of salt. It is a claim about your process, never something read off your ingredients — so you have to say it, and you should only say 'measured' with a meter in hand.
- Koji, as a form —
- any grain or bean can go in raw or grown out as koji. The koji toggle on each row switches which, because koji is a state an ingredient is in rather than a separate ingredient.
Starting compositions, not fixed recipes — adjust them to whatever you actually have. None of them carries a salt figure: that is what this tool works out, and a recipe's own number is an input to check rather than the answer.
No sake, vinegar or kombucha. Those are preserved by alcohol or by acetic acid, and no engine here models either — so rather than show you a salt number computed on the wrong hurdle, this tool does not offer them at all.
Ingredients
Weigh everything that goes in. The water ratio and the protein index fall out of the same table, which is why you never have to estimate them.