All tools › Heat and salt

Fermentation Salt

Salt at a chosen percentage, and the one below which it is unsafe.

It runs entirely in this browser tab: nothing you type is uploaded, and every figure it gives says whether it is arithmetic or a rule of thumb.

Settings

Style: Choices: Dry salted, In brine.
Vegetables: 1000
Water: 2000
Salt: 20 A number from 10 to 60.
Room temperature: A warm room ferments faster and a cold one slower. A number from 12 to 30.
Show the ferments: On or off. Starts on.

Is my recipe uploaded anywhere?: No. The whole application is carried as WebAssembly and runs on your own device. There is no server to send anything to, and none of these tools makes a network request while it works.
Why does it ask me for the calories instead of knowing them?: Because a food table large enough to be useful is larger than this whole application, goes out of date, and differs by country and by brand. The figures on the packet in front of you describe what you are actually cooking; a table would describe something like it.
Is the cooking time safe?: It is a starting point. Roasting times depend on the shape of the joint, how cold it went in and how honest the oven is, and none of those is a number this tool has. The safe internal temperature is printed beside every time for exactly that reason: a thermometer decides, and the clock only says when to check.
Why do some of the tools refuse a number I asked for?: Because the answer would have been unsafe or meaningless. The fermentation tool will not go below the salt concentration the published guidance sets, and the tools that divide by a portion refuse a portion of nothing rather than printing an infinity.

Meat Cooking Time
A roasting time, beside the internal temperature that decides.

Thawing and Roasting a Bird
Thawing and roasting times from a weight, with the safety rules.

Egg Boiling Time
A time from the size, the starting temperature and the altitude.

Rice to Water Ratio
Water, time and yield for a variety and a number of portions.

Pasta Portions
Dry pasta per person, the water and salt for it, and what it cooks to.

Brine Calculator
Salt and sugar for a wet or a dry brine, and how long to leave it.