The brine table, the pH boundary and the four plans’ cold entries — from Cultured Bench
USDA/NCHFP home-canning guidance draws the line at pH 4.6: foods above it are low-acid, the kind that can support C. botulinum. A reading below it is the number the guidance asks for, not a verdict that the jar is safe.
| plan | source | the fridge |
|---|---|---|
| Sauerkraut | NCHFP + UVM | day 28, 70–75 °F |
| Kimchi | CSU | day 2 |
| Shio koji | ATK | day 14, 6 months |
| Kombucha | NCHFP + USU | day 10, 30 days |
Every percentage names its base.
| salt % of water | g per 100 g water | % w/w of the brine | 500 g water | 1,000 g water | 2,000 g water |
|---|---|---|---|---|---|
| 1.8% | 1.8 g | 1.77% | 9 g | 18 g | 36 g |
| 2% | 2 g | 1.96% | 10 g | 20 g | 40 g |
| 2.5% | 2.5 g | 2.44% | 12.5 g | 25 g | 50 g |
| 3% | 3 g | 2.91% | 15 g | 30 g | 60 g |
| 3.5% | 3.5 g | 3.38% | 17.5 g | 35 g | 70 g |
| 5% | 5 g | 4.76% | 25 g | 50 g | 100 g |
2–2.5% = everyday crocks · 3–3.5% = warm rooms and long keeping · 5% = cool-store pickles held in brine for months.
From CULTURED BENCH — free to print for your bench, class or club.
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